This simple, satisfying dish is a modern classic that never gets old. The creamy avocado, rich egg, and crisp toast create perfect harmony in every bite. It’s a wholesome, quick meal that feels like a hug for your stomach.

Avocado toast with a fried egg is a deceptively simple dish that became a global breakfast icon. Its magic lies in the contrast of textures: the creamy, healthy fats of the ripe avocado against the crisp, caramelized sourdough and the rich, runny yolk of a perfectly fried egg. For the best results, I always use a cast iron skillet for an even sear; a good one like this heavy-duty cast iron skillet makes all the difference in getting that golden-brown crust without burning.

Ingredients

• 2 slices sourdough bread, about 1/2 inch thick
• 1/2 ripe Hass avocado
• 1 large egg
• 1 tbsp extra virgin olive oil, divided
• 1/4 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• Optional: 1 tsp fresh lemon juice
• Optional garnish: Red pepper flakes, microgreens, or everything bagel seasoning

Instructions

1. Toast the sourdough bread slices in a toaster, under a broiler, or in a skillet until deeply golden brown and crisp. Set aside on a plate.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add a pinch of salt, a generous grind of black pepper, and optional lemon juice. Mash with a fork until creamy but still slightly chunky. Taste and adjust seasoning.
3. Heat 1/2 tablespoon of olive oil in a small non-stick or cast-iron skillet over medium-low heat. Crack the egg directly into the skillet. Cook for 1-2 minutes until the whites are set but the yolk is still runny. For over-easy: carefully flip and cook for 15-30 seconds more. Season the egg with a pinch of salt and pepper.
4. Spread the mashed avocado generously over the hot toast. Gently slide the fried egg on top. Drizzle with the remaining 1/2 tablespoon of olive oil. Add any optional garnish. Serve immediately, so the yolk is warm and runny.