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Smashed Avocado Toast with Tomato and Egg

Create a homemade breakfast delight with this easy recipe for Smashed Avocado Toast with Tomato and Egg. Fresh, homemade, quick. It hits all the marks.

It’s no secret that I love toast-based dishes. Radish toast. Brie toast. A whole restaurant dedicated to toast.

So it shouldn’t be a surprise that avocado toast has been a mainstay in my house for years and years — long before it became the breakfast of adults of a certain age. And while it sometimes becomes the butt of jokes, it’s still a good and delightful dish to whip up in the mornings.

But while the classic — smashed avocado, lightly seasoned with salt and pepper and spread on good bread — is yummy, turning up the volume on the toast takes it from good to extraordinary.

This is one of my very favorite ways to make avocado toast. It combines the creamy avocado with juicy tomato and warm, runny eggs for a toast that is robust with flavors and textures.

This recipe for smashed avocado toast starts with English muffins. Toast them until they are golden (or whatever your perfect toasting level is).

While you’re doing the toasting, it’s time to make the toppings. Smash a big, ripe avocado and mix it with salt and pepper. Leaving it on the chunky side is my preference, but you can smash yours as smooth as you like.

Once the English muffins are sufficiently toasted, spread the avocado all over them, dividing it equally.

Top that with a slice of fresh tomato. From your garden or your favorite farm is best, but any tomato will work in the recipe.

Finally, a fried egg hot off the skillet completes the toast. This smashed avocado toast is warm and cool, bright and savory, creamy and crisp. It’s a perfect combination of combinations.

Smashed Avocado Toast with Tomato and Egg

Smashed Avocado Toast with Tomato and Egg

Yield: 4 servings

Create a homemade breakfast delight with this easy recipe for Smashed Avocado Toast with Tomato and Egg. Fresh, homemade, quick. It hits all the marks.

Ingredients

  • 2 large English muffins, cut open (such as the ones from Daily Bread)
  • 1 avocado, pitted, peeled and mashed
  • salt and pepper, to taste
  • 4 slices tomato
  • olive oil
  • 4 large eggs

Instructions

  1. Toast the English muffin halves.
  2. Meanwhile in a small mixing bowl, mash the avocado together with salt and pepper to desired consistency and flavor. Top each of the English muffins with ¼ of the mixture and a slice of tomato.
  3. In a small nonstick skillet, heat a bit of olive oil -- about 1 teaspoon should do it -- and crack the egg into the hot pan (into the oil). Cook, flipping once, until the white is set. Place the egg on top of the prepared English muffin. Repeat the egg steps for the remaining three eggs.
  4. Enjoy hot, perhaps even with a crack of pepper.
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Kate

Monday 3rd of August 2020

What a perfect breakfast (or lunch)