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 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.

This Smashed Avocado Toast with Tomato and Egg is a delightful way to begin your day. Whip it up and share with someone you love.