Avocado Toast with Eggs
Make the best Avocado Egg Toast the easy way - entirely in the oven! Featuring soft, pillowy, ultra-creamy, custardy scrambled eggs laced with rich chunks of avocado and savory, melty parmesan served on thick-cut toast. This deeply satisfying and endlessly versatile avocado and eggs toast is breakfast simplicity at its finest - even if you're feeling a crowd!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Equipment
- 1 8x10-inch Baking Dish (for baking avocado eggs)
- 2 Medium Mixing Bowls (for whisking eggs and seasoning avocado)
Ingredients
- 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)
- 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)
Instructions
- 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.
Notes
- 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
Nutrition
Calories: 230kcal Carbohydrates: 3g Protein: 15g Fat: 18g Saturated Fat: 8g Polyunsaturated Fat: 2g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 396mg Sodium: 259mg Potassium: 187mg Fiber: 0.1g Sugar: 2g Vitamin A: 789IU Vitamin C: 0.3mg Calcium: 137mg Iron: 2mg