Avocado Toast Egg-in-a-Hole is a quick, delicious breakfast you can make in about five minutes — mashed avocado, an egg cooked in the center of the toast, and a few dashes of hot sauce for brightness. It’s simple, satisfying, and perfect for busy mornings or a special breakfast for someone you love.
If you enjoy classic avocado toast and the nostalgic egg-in-a-hole, this mashup is for you. The concept is easy: cut a hole in a slice of bread, crack an egg into the cutout, cook the egg-in-the-toast until the white is set and the yolk reaches your preferred doneness, then spread mashed avocado on top and finish with salt, pepper and optional hot sauce. The recipe uses only a few common ingredients and takes almost no time.
This variation is easy to dress up for occasions — for example, use a heart-shaped cutter for Valentine’s Day or simply use the rim of a glass to make a round hole. You can cook the toast and egg in a nonstick skillet with a little spray oil or a brush of olive oil. I prefer my yolk soft so it spills a little onto the avocado, but cook it to your liking. Serve with fresh fruit or a side salad for a balanced morning meal.
Avocado Toast Egg-in-a-Hole Ingredients
- Ripe avocado, mashed
- 1 slice whole wheat or whole grain bread (or bread of your choice)
- 1 large egg
- Olive oil spray or a light brush of oil for the skillet
- Kosher salt and freshly ground black pepper
- Hot sauce (optional)
Tips for saving leftover avocado
- Keep the unused half tightly wrapped in plastic or store in an airtight container in the refrigerator with the pit left in to reduce browning.
- Place the wrap or lid as close to the exposed surface as possible to minimize air exposure.
- If the exposed flesh darkens, simply scrape away the top layer with a spoon or butter knife — the avocado underneath will still be green and fresh.
More ways to make Avocado Toast
- Avocado toast with a sunnyside egg
- Hummus and avocado toast
- Avocado toast with lemon and sautéed kale
- Avocado toast topped with egg and smoked salmon
- Avocado and crab toast for a richer take
If you love avocado toast, experiment with toppings and textures — everything from fresh herbs and citrus zest to crumbled cheese, seeds, or a squeeze of hot sauce can transform the flavor profile. I’d love to hear how you top yours.
Recipe: Avocado Toast Egg-in-a-Hole
Yield: 1 serving | Prep: 0 mins | Cook: 5 mins | Total time: 5 mins
Ingredients
- 1 slice whole wheat or whole grain bread
- About 1 oz mashed avocado (adjust to taste)
- Olive oil spray or a small amount of oil for the skillet
- 1 large egg
- Kosher salt and freshly ground black pepper
- Hot sauce, optional
Instructions
- Cut a hole in the center of the bread. Use a small heart-shaped cutter, a round cutter, or the rim of a glass — whatever shape you prefer. Keep the removed piece to the side; you can toast and eat it or cook it in the skillet alongside the bread.
- Mash the avocado with a fork in a small bowl and season with salt and pepper to taste.
- Heat a nonstick skillet over medium-low heat and lightly coat it with olive oil spray or a little oil. Place the bread and the cutout piece in the skillet.
- Crack the egg directly into the hole in the bread. Cook until the egg white is set on the bottom, about 1 minute. Season with salt and pepper.
- Carefully flip the toast with a spatula and cook the other side until the yolk reaches your preferred doneness. For a soft yolk, cook briefly; for a firmer yolk, cook a little longer.
- Remove the toast from the skillet, spread the mashed avocado over the bread, and finish with a few dashes of hot sauce if desired. Serve immediately.
Nutrition (approximate per serving)
Serving: 1 toast — Calories: 229 kcal, Carbohydrates: 23 g, Protein: 12 g, Fat: 10 g, Fiber: 5 g, Cholesterol: 186 mg, Sodium: 223 mg, Sugar: 4 g.
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