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Here’s how to make avocado toast with scrambled egg the best possible version of itself. A quick, easy meal that’s nevertheless positively divine.

avocado toast with scrambled egg on a plate with a fork
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Why we love this recipe

A couple of perfect scrambled eggs turn avocado toast into a complete, satisfying meal, without disrupting its perfect vibe. This basic version shows you how to make each simple element great. You can embellish it with some of the suggested additions if you like, but it’s truly unnecessary.

This recipe is:

  • Quick and easy
  • Satisfying
  • Inexpensive
  • Vegetarian

I first published a version of this recipe here back in 2016. I’ve since updated the post for clarity and also made some changes to the recipe.

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

ingredients in bowls
  • Any large, good-quality slice of bread that toasts well will work here. Sourdough, rye, and hearty seeded multigrain are my top choices.
  • Nice, ripe Hass avocados make the best avocado toast. They’re creamy and buttery and fabulous. If, like me, you don’t live in an area where avocados grow, you’ll still probably be able to find them at various stages of ripeness in your local stores. If you do live somewhere with plenty of access to different avocado varieties, feel free to use your favorite creamy cultivar.
  • A big squeeze of fresh lemon juice changes everything. Don’t skip it.
  • You’ll need one tablespoon of really good dairy for your scrambled eggs. I prefer organic heavy cream, but you can use light cream, half and half, or even whole milk if you prefer.
  • Here and pretty much everywhere, I like to use cultured butter from grass-fed cows. It sounds fancy but doesn’t have to be. Kerrygold, for example, is available in grocery stores and reasonably priced.
  • I don’t often call out the salt and pepper in an ingredient list, but here I will. I use two kinds of salt: a little bit of my usual fine sea salt goes into the eggs, and flaky sea salt (such as Maldon) gets sprinkled over the avocado. Maldon makes a wonderful, flexible finishing salt for all kinds of dishes, but you can sub in more fine sea salt if that’s what you’ve got. Don’t skimp on the freshly ground black pepper. In a recipe this simple, it really adds dimension.

How to make it

Here’s an overview of what you’ll do to make avocado toast with scrambled egg. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

step by step
  1. Toast the bread and spread it with some butter while warm. Not to brag, but I’m good at making toast. Beyond starting with good bread, the key is to pull it out when it’s just visibly browned and crisp on the outside and still tender inside, and to butter it immediately and generously.
  2. Slice the avocado and arrange slices onto buttered toast. Sprinkle with lemon juice, salt, and pepper. (If you prefer, you can mash the avocado and season the mash.)
  3. Scramble and cook the eggs — there are lots of tips in the recipe card below.
  4. Arrange eggs atop avocado toast and season again if you like. That’s it!

Suggested embellishments

This simple dish is perfect as-is, but it can be fun to go nuts with the additions from time to time. Here are a few favorite ideas:

  • Add smoked salmon, bacon, or sliced and pan-fried Spanish chorizo
  • Sprinkle with shiitake bacon
  • Top with your favorite jarred red or green salsa or pico de gallo
  • Swap in perfect guacamole for the avocado
  • Add your favorite hot sauce
  • Spread a little bit of dijon onto the toast along with the butter

Expert tips and FAQs

Can I make this recipe with a different style of eggs?

Sure thing. Try your eggs soft and custardy, fried, jammy, hard-boiled, or poached, without making additional changes to the recipe.

Can I make this recipe in advance? What about leftovers?

Not really. This meal is super-quick to put together, and it’s at its best shortly after cooking. You can store leftover scrambled eggs in an airtight container in the fridge for a week and reheat with a quick spin in the microwave or a nonstick pan.

More favorite ways with eggs and toast

avocado toast with scrambled egg on a plate with a fork

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avocado toast with scrambled egg on a plate with a fork
4.58 from 7 votes

Avocado Toast with Scrambled Egg

By Carolyn Gratzer Cope
Here's how to make avocado toast with scrambled egg the best possible version of itself. A quick, easy meal that's nevertheless positively divine.
Cook: 5 minutes
Total: 5 minutes
Servings: 1
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Ingredients 

  • 1 really good slice of bread
  • 2 tablespoons (28 grams) butter, divided
  • 1 small Hass avocado
  • 1 tablespoon freshly squeezed lemon juice
  • Flaky sea salt, for sprinkling
  • Freshly ground black pepper
  • 2 large eggs
  • 1 tablespoon heavy cream
  • teaspoon fine sea salt

Instructions 

  • Toast the bread to your liking.
  • Spread it with half the butter while warm.
  • Halve, pit, and slice the avocado. Arrange slices onto buttered toast. (Or you can mash it if you prefer.)
  • Sprinkle with the lemon juice, and some flaky salt and freshly ground black pepper.
  • Crack the eggs into a bowl and pour in the cream. Add the fine sea salt and about 1/8 teaspoon freshly ground black pepper.
  • With a fork, beat the eggs until the contents of the bowl are an even, creamy yellow, with no visible bits of yolk or white.
  • Set a heavy 8- or 10-inch nonstick pan over medium-low heat. Add the butter. When it's melted and foamy, pour in the eggs.
  • Let the eggs sit undisturbed just until you can see around the edges that they've set on the underside. Then, in a few gentle motions, use a silicone spatula to pull the edges of the eggs into the center.
  • Repeat this process — letting the underside set, and then pulling the edges to the center — once or twice more as needed. You can lift the pan up off the heat a bit to control the temperature so the eggs set without browning.
  • Just before you think the eggs are perfectly cooked, remove the pan from the heat. They'll keep cooking a bit with their residual heat and end up just right.
  • Arrange eggs over avocado toast, sprinkle with additional flaky salt and pepper if you like, and serve right away.

Notes

  1. Any large, good-quality slice of bread that toasts well will work here. Sourdough, rye, and hearty seeded multigrain are my top choices.
  2. You'll need one tablespoon of really good dairy for your scrambled eggs. I prefer organic heavy cream, but you can use light cream, half and half, or even whole milk if you prefer.
  3. This meal is super-quick to put together, and it's at its best shortly after cooking, so I don't recommend making it in advance.
  4. You can store leftover scrambled eggs in an airtight container in the fridge for a week and reheat with a quick spin in the microwave or a nonstick pan.

Egg variations

If you like, you can vary the style of eggs, without making additional changes to the recipe. Try them scrambled soft and custardy, fried, jammy, hard-boiled, or poached.

Suggested embellishments

This simple dish is perfect as-is, but it can be fun to go nuts with the additions from time to time. Here are a few favorite ideas:
  • Add smoked salmon, bacon, or sliced and pan-fried Spanish chorizo
  • Sprinkle with shiitake bacon
  • Top with your favorite jarred red or green salsa or pico de gallo
  • Swap in perfect guacamole for the avocado
  • Add your favorite hot sauce
  • Spread a little bit of dijon onto the toast along with the butter

Nutrition

Serving: 1, Calories: 506kcal, Carbohydrates: 30g, Protein: 19g, Fat: 37g, Saturated Fat: 10g, Polyunsaturated Fat: 24g, Cholesterol: 389mg, Fiber: 11g, Sugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast and Brunch
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

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About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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