Avocado & egg toast
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Mashed avocado and fully cooked eggs turn toast into a quick meal.
Café-style · breakfast, lunch · easy
Servings: 2
Prep: 5 min
Cook: 10 min
Total: 15 min (estimate)
Estimated cost: USD 4 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Eggs, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Keep eggs refrigerated. Discard cracked eggs; wash hands, bowls and tools after raw egg or shell contact. Cook until fully set and the stated internal temperature is reached.
Ingredients
- 4 slices vegan sliced wheat bread (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 medium avocado
- 4 large eggs (Keep refrigerated; discard cracked eggs. Wash hands and tools after handling shells.)
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- 1/8 teaspoon fine salt
Cooking instructions
- Toast the vegan sliced wheat bread. Halve and pit the avocado, scoop into a bowl and mash with the lemon juice and fine salt.
- Crack the eggs into a separate bowl and whisk. Warm the olive oil in a nonstick skillet over medium-low heat.
- Add the eggs and stir gently for 4–6 minutes until fully set with no wet streaks and 74°C/165°F. Wash the bowl and utensils that touched raw egg.
- Spread avocado over the toast, add the cooked eggs and serve immediately.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.