If you’re looking for the best Avocado Egg Toast recipe around, you’ve found it. It’s also made entirely in the oven, so it’s ridiculously easy — even if you’re feeding a crowd! Soft, pillowy, ultra-creamy, custardy baked scrambled eggs are laced with rich chunks of avocado and savory, melty parmesan before being served on thick-cut toast. This deeply satisfying and endlessly versatile avocado and eggs toast is breakfast simplicity at its finest.
About these avocado eggs on toast
I don’t know about you, but I’m not much of a morning person. This super simple recipe for avocado eggs, baked in the oven and layered on thick-cut toast, is just the kind of breakfast dish my bleary-eyed, coffee-deprived, sleepy-brained self can handle first thing.
If you’re hosting family for the holidays and you have extra mouths to feed, there is no quicker way to dole out a nourishing and hot breakfast than using this avocado eggs recipe template. It’s as easy as slice, toast, stir, and bake — so even if your head is still in the clouds, you’ll be able to pull it off!
Best of all, it’s loaded with wholesome ingredients like farm-fresh eggs and heart-healthy avocado, meaning it’ll keep your crew full until the next meal time rolls around. Aside from being simply delicious, this avocado toast with eggs is:
Why you’ll love this avocado and eggs recipe
- Made With Fewer Than 10 Ingredients – And I’d bet you already have the bulk of them on hand.
- Quick & Easy – Since this avocado and eggs breakfast is made entirely in the oven (yes, even the scrambled eggs are baked!), this is a mostly hands-off meal. You’ll only need to spend about 15 minutes of active time making it, no matter how many guests are bellying up to the table!
- Budget-Friendly – While I can’t guarantee that making this avocado toast with eggs is gonna help any fellow millennials save enough to buy a house, it IS much cheaper to make this tasty breakfast at home rather than eating out — especially if you have a crowd to feed.
- Super Versatile – This avocado toast with egg recipe is a basic canvas on which you can paint your most creative stylings. Add some extra protein with meat or smoked fish, use up your leftover roasted or sautéed veggies from dinner last night, layer on some peppery arugula and tomato for color, or drizzle on hollandaise or pesto for added flavor. Read on below for even more great ideas!
Ingredients for avocado eggs toast
As promised, you only need a handful of easy-to-find staple ingredients to make my avocado eggs on toast:
- Thick-Sliced Bread – I love using crusty artisan breads like sourdough or Italian, but feel free to swap in textured multigrain, soft and pillowy Texas toast, or thick slices of sweet brioche instead.
- Butter – You can use either salted or unsalted butter in this recipe. I typically use salted because it lends more flavor to eggs, but you can also just bump up the added seasoning at the end.
- Substitution: You can also use plant-based butter if needed.
- Eggs – Room temperature eggs will cook more evenly than cold eggs. This step is optional; however, I do recommend it!
- Substitution: Swap in your favorite vegan egg replacer (e.g. JUST Eggs) if you prefer.
- Half n’ Half – The 2-tablespoon drizzle of cream in step 10 of the recipe is optional. But if you want ultra-creamy, luscious eggs – use it! You can also add more cream if desired – I’ve folded up to 4 tablespoons of cream into 12 eggs and all I can say is “hubba, hubba” 😍.
- Substitutions: Feel free to swap in heavy cream (even richer) or whole milk (less rich) depending on what you have on hand. You’re also welcome to use plant-based substitutes for a dairy-free version instead.
- Ripe Avocados – The ideal ripeness for your egg toast avocado is slightly firm, with just the smallest amount of give if you press it with your thumb.
- Lemon – A touch of fresh citrusy brightness is the perfect contrast against the rich, buttery avocado.
- Substitution: You can also use lime juice if you prefer.
- Parmesan Cheese – For a dose of creamy, salty, umami, melty goodness.
- Substitution: You’re also welcome to experiment with any melty cheese of your choosing including cheddar, colby, or Monterey Jack. Just be sure to grate your own for the best results.
- Kosher Salt & Freshly Ground Pepper – For seasoning.
Variations of avocado eggs
As I mentioned earlier, this easy avocado toast recipe with egg can be gussied up in any number of ways to make it perfect for you and your family. Here are a few optional things to consider adding to the mix:
- Spices – Add a sprinkle of Chipotle Chili Powder, Ground Cumin, Smoked Paprika and/or Red Pepper Flakes to your eggs before baking for more of a Latin American-inspired eggs on toast with avocado.
- Fresh Herbs – Sliced Chives, Cilantro, Scallions, Dill, or Parsley add color and a touch of freshness.
- Bread Spreads – Refried Beans, Hummus, Cream Cheese, Whipped Butter, or Compound Butter can all be added to the toast before piling on your avocado and eggs.
- Spice Blends – Everything But The Bagel Seasoning is a perennial favorite in our house. I also love Mediterranean Za’atar and Mexican Tajín here.
- Leafy Greens – A handful of Microgreens or Baby Arugula brings a welcome nutritional boost.
- Veggies – Slices of tomato are perfect for the summer. Or use any leftover cooked veggies you have hanging around in the fridge.
- Salsa – If you want more of a south-of-the-border experience, consider adding some Pico de Gallo or any Salsa as a garnish. Hot sauce is another great option for adding extra piquancy!
- Crumbled Cheese – We might already have melting cheese in the eggs, but what’s to prevent you from adding crumbles of feta, bleu, queso fresco, or goat cheese to your avocado eggs toast? NOTHING. That’s what.
- Meat – Crumbled Bacon, Chopped Ham, Rotisserie Chicken, Leftover Turkey, or Sausage all make lovely additions to this toast with egg and avocado. If you’re pescatarian, try using Smoked Salmon, Lox, or Smoked Trout instead!
- Sauces – Hollandaise adds serious brunch vibes, whereas Pesto brings a bright burst of color.
How to make avocado toast with eggs
These avocado eggs are baked in the oven for a super simple meal that everyone will love.
- Toast bread: Preheat the oven to 350-degrees Fahrenheit. Bake the bread until toasted, about 3 to 5 minutes.
- And, Whisk the eggs: Crack all the eggs into a medium bowl. Then, pour in the heavy cream and season with kosher salt and black pepper. Use a whisk to aggressively beat all the ingredients together until the egg mixture is foamy.
- Bake: Pour the eggs into a baking dish greased with butter. Transfer to the oven and bake for 10 minutes. Next, remove the eggs from the oven and use a rubber spatula to push the eggs from one end of the pan to the other. Return the scrambled eggs to the oven and bake for an additional 5-7 minutes, or until the eggs are still slightly wet, but almost cooked to our liking.
- Meanwhile, prep the avocado: Cut the avocados in half, lengthwise. Then, de-stone and dice it into medium chunks. Add the cubes of avocado to a small bowl and squeeze the lemon juice over the flesh. Gently toss to coat the avocado in the citrus juice; then set aside.
- Add cream: Drizzle the half-and-half over the baked avocado eggs. Then, use the spatula to push and fold until the eggs have absorbed all the cream and are custardy in texture.
- Add avocado, cheese + scallions: Scatter the avocados, parmesan cheese and fresh herbs evenly all over the eggs.
- Serve: Portion the avocado eggs onto the slices of toast. Top egg toast with your favorite breakfast toppings, such as bacon, and enjoy!
Expert tips for the best avocado and eggs toast
- For the creamiest, custard-like eggs, use a blender! Not only will you save your arms the workout, but using a blender quickly emulsifies your egg mixture. If you have it, I recommend using an immersion blender. Alternatively, you can transfer the egg mixture to a blender and pulse on low until well-blended and frothy.
- To quickly bring your eggs to room temperature, place them in a bowl of warm (not boiling) water for about 10 minutes.
- Grate your own cheese. While I totally understand the impulse to buy pre-shredded cheese to save on prep time, it simply doesn’t melt as well as freshly grated block cheese. You’re always welcome to use your food processor fitted with the grating disc to save time and energy.
- Do NOT over-bake the avocado eggs! The eggs are done baking when there is still about 2 tablespoons of “liquid” or “raw egg” in the baking dish. The residual heat of the baking dish, along with gently folding, will continue to finish cooking the eggs.
- Feel free to halve or double the recipe for avocado egg on toast as needed. If you do, just note that you’ll need to use a different size baking dish and possibly adjust the cooking time. Also, make sure you stir the eggs every 8-10 minutes for even cooking. Here are some common different-sized pans and the number of eggs they can accommodate:
- 8×8 or 9×9-inch baking dish: 6-10 eggs
- 8×10-inch baking dish: 10-14 eggs
- 9×13-inch baking dish: 14+ eggs
FAQs: avocado eggs, baked
When is avocado season?
While both California and Florida are able to produce American-grown avocados from about February to September, you should be able to find them in the market all year round. The US also imports a lot of avocados from Peru in the summer, the Dominican Republic and Chile in the winter, and Mexico year-round.
Where are avocados grown?
While they are native to Mexico and Central America, avocados are now grown all over the world. California is the biggest producer in the US (though Florida also grows a good amount), but they are also grown across the Mediterranean, in Indonesia, and Kenya, in addition to Latin America.
What are the benefits of eating avocado toast with egg?
Aside from getting mouthful after mouthful of pure, unbridled breakfast-y deliciousness, eating avocado on toast with egg means you’re getting a good mix of protein, heart-healthy fat, and carbohydrates to help keep your body fueled until your next meal.
Serving eggs with avocado
This avocado with eggs on toast makes for a delicious breakfast, brunch, light lunch, or post-workout snack. It pairs well with nearly any veggies, cheeses, meats, or toast spreads you can think of, so you have lots of ways to customize it.
I find that this egg with avocado toast pairs particularly well with a mug of coffee, a sparkling mimosa, a simple side salad, and a table full of my favorite people.
Storing leftover avocado toast with eggs
All three elements of this dish — toast, avocado, egg — are not the best for longterm storage. In a pinch, you’re welcome to wrap up any leftovers for up to a day. However, note that the toast might get a little stale and the avocado might turn a little brown. Also, I recommend reheating the baked eggs over a low, gentle heat so they don’t turn rubbery.
Alright, friends! I hope you love this recipe for eggs with avocado toast as much as we do. It’s toast-ally worth your time to try it — it’s honestly all I avo want for breakfast these days. Until next time, remember: you’re simply eggs-quisite!
Did you come up with any new avocado toast with egg recipes the world should know about? Let me know by commenting below! Or tag me in your social media posts (@nospoonnecessary) so I can cheer you on!
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More breakfast recipes using eggs!
- Sausage and Egg Breakfast Casserole
- Bagel with eggs and cheese
- Salmon Egg Roulade
- Fluffy Omelet Recipe
- Asparagus Frittata
- Crustless Quiche
How to make the best eggs with avocado on toast!👇
Avocado Toast with Eggs
- 1 8x10-inch Baking Dish (for baking avocado eggs)
- 2 Medium Mixing Bowls (for whisking eggs and seasoning avocado)
- 6 Thick Slices Bread – sourdough, multigrain, etc.
- 2 TBS Butter – melted (SEE NOTES)
- 12 Large Eggs – at room temperature (SEE NOTES)
- ¾ Cup Half-and-Half - plus 2 tablespoons; DIVIDED (sub: Heavy Cream or Whole Milk)
- 2-3 whole Ripe Avocados – peeled, de-stoned, medium-dice
- 1 small Lemon or Lime – juice only
- ¼ Cup Freshly Grated Parmesan Cheese
- Kosher Salt and Ground Black Pepper – to taste
- Optional Seasonings: Chipotle Chili Powder, Ground Cumin, Smoked Paprika – to taste
Optional Toast Toppings (to taste)
- Sliced Chives, Scallions or Parsley
- Cream Cheese
- Whipped Butter
- Everything but the Bagel Spice
- Microgreens or Baby Arugula
- Pico de Gallo (sub: diced tomato or diced onion)
- Crumbled Cheese (feta, bleu, queso fresco)
- Cooked Meats (Crumbled Bacon, Chopped Ham, Rotisserie Chicken, Leftover Turkey, Sausage)
- Preheat oven to 350-degrees Fahrenheit.Toast bread: When oven is preheated, add the slices of bread to the oven (directly on the oven rack or you can place the bread on a sheet pan first). Bake for 3-5 minutes per side, or until toasted to your liking. Remove from oven and set aside.
- Meanwhile, Prep baking pan: Pour all the butter into an 8x10-inch baking dish (SEE NOTES) and tilt the pan to coat the bottom and sides of the baking dish with melted butter. Set aside.
- And, Whisk the eggs: Crack all the eggs into a medium bowl, discarding the eggshells. Pour in the heavy cream and season with ¾ to 1 teaspoon kosher salt and a scant ¼ teaspoon black pepper (plus any other seasonings for eggs you love!). Use a whisk to aggressively beat together all the ingredients, until the egg mixture is a pale, uniform color and foamy in texture. (Tip for the creamiest, custard-like eggs: Not only will you save your arms the workout and save time, but using a blender quickly emulsifies your egg mixture. If you have it, I recommend using an immersion blender. Alternatively, you can transfer the egg mixture to a blender and pulse on low until well blended and frothy.)
- Bake: Pour the eggs into the prepared baking dish. Transfer to the oven and bake for 10 minutes. Stir: Remove the eggs from oven and use a rubber spatula to push/stir them from one end of the dish to the other.
- Return to the oven and bake for an additional 5-7 minutes, or until the eggs are still slightly wet and undercooked, but almost cooked to our liking. Remove the eggs from the oven and place the baking pan on a wire cooling rack. (Note: There should be about 2 tablespoons of “liquid” or “raw egg” in the baking dish. The residual heat of the baking dish will continue to gently finish cooking the eggs.)
- While the eggs are baking, prep the avocado: Cut the avocados in half, lengthwise. Then, de-stone and discard the pit. Dice the avocado in medium chunks, discarding skin. Add the diced avocado to a medium bowl and squeeze the lemon juice over the fruit. Gently toss to coat the avocado in the citrus juice; then set aside. (Tip: If you want to spread each piece of toast with soft butter or room temperature cream cheese, now’s the time to do it, as well!).
- When eggs are done, push and fold eggs: Use the rubber spatula to push and fold the eggs from one end of the dish to the other until all the liquid in the pan is almost absorbed.
- Add cream: Drizzle 2 tablespoons of half-and-half evenly over the eggs. Again, use the spatula to fold the eggs until the cream is just absorbed and the eggs are custardy.
- Add avocado, cheese + scallions: Scatter the chunks of avocado, grated parmesan cheese and fresh herbs (if using) evenly all over the eggs.
- Serve avocado eggs with toast: Use a large serving spoon to portion the avocado eggs onto slices of toast. Sprinkle with flakey sea salt and your favorite breakfast toppings, like bacon or diced tomatoes. Enjoy immediately.
- Butter: You can use salted or unsalted butter in this recipe. I typically use salted because it lends more flavor to eggs.
- Eggs: Room temperature egg will cook more evenly than cold eggs. While this step is optional, it is recommended.
- Half-and-Half: The 2-tablespoon drizzle of cream in step 10 of the recipe is optional but recommended if you want ultra-creamy, luscious eggs. You can use more cream if desired – I’ve folded up to 4 tablespoons of cream into 12 eggs.
- Adjust recipe! You can halve or double the recipe; however, you’ll need to use a different size baking dish and possibly adjust the cook time. Just make sure you stir the eggs every 8-10 minutes.
- 8x8 or 9x9-inch baking dish: 6-10 eggs
- 8x10-inch baking dish: 10-14 eggs
- 9x13-inch baking dish: 14+ eggs
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