Avocado Rye Toast with Eggs
Description:
Avocado rye toast with eggs is a nutritious and satisfying breakfast or brunch option that combines creamy avocado, hearty rye bread, and protein-rich eggs. The rye bread provides a nutty, slightly tangy flavor that pairs perfectly with the smooth, buttery avocado. Topped with a perfectly cooked egg—whether poached, fried, or scrambled—this dish is not only delicious but also packed with healthy fats, fiber, and protein. It’s perfect for a quick weekday breakfast or a leisurely weekend treat.
Servings: 2
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
2 slices of rye bread (thick-cut works best)
1 ripe avocado
2 eggs (poached, fried, or scrambled)
1 tsp olive oil (optional, for frying eggs)
1/2 lemon or lime, juiced
Salt and pepper, to taste
Optional toppings:
Red chili flakes
Cherry tomatoes (halved)
Fresh herbs (parsley, cilantro, or chives)
Feta cheese or goat cheese crumbles
Instructions:
Step 1: Toast the Rye Bread
Place slices of rye bread in a toaster or on a skillet over medium heat.
Toast until golden brown and slightly crispy (3–5 minutes depending on method).
Step 2: Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Mash it gently with a fork until smooth but slightly chunky.
Squeeze in the lemon or lime juice and season with salt and pepper.
Mix well and taste for seasoning.
Step 3: Cook the Eggs
Option 1: Fried Egg
Heat 1 tsp olive oil in a non-stick pan over medium heat.
Crack an egg into the pan and cook until whites are set and yolk is done to your preference (sunny-side up ~3–4 minutes).
Option 2: Poached Egg
Bring a pot of water to a gentle simmer and add a splash of vinegar.
Crack an egg into a small cup, create a gentle whirlpool in the water, and slide the egg in.
Cook 3–4 minutes for a runny yolk, then remove with a slotted spoon.
Option 3: Scrambled Egg
Crack eggs into a bowl, whisk with a pinch of salt and pepper.
Pour into a non-stick skillet over medium heat.
Stir gently until cooked but still soft and creamy.
Step 4: Assemble the Toast
Spread the mashed avocado evenly on each slice of toasted rye bread.
Place the cooked egg on top
Sprinkle with optional toppings like chili flakes, cherry tomatoes, herbs, or cheese.
Add extra seasoning if needed.
Step 5: Serve
Serve immediately while warm. Enjoy with coffee, tea, or a glass of fresh juice.
Tips for the Perfect Avocado Rye Toast:
Use ripe avocado: it should yield slightly to gentle pressure.
Don’t overcook eggs if you like a runny yolk—it adds creaminess to the toast.
Rye bread can be dense, so thick slices hold toppings better.
Add a splash of hot sauce or balsamic glaze for an extra flavor punch.
Common Questions & Answers:
Q1: Can I make this vegan?
A: Yes! Replace eggs with tofu scramble or chickpea flour “omelet.”
Q2: Can I use sourdough instead of rye?
A: Absolutely! Sourdough gives a milder, tangy flavor. Rye is traditional but not required.
Q3: Can I prep avocado ahead of time?
A: Avocado browns quickly. Prepare just before serving or cover mashed avocado tightly with plastic wrap.
Q4: How can I make it extra filling?
A: Add smoked salmon, beans, or a side of roasted veggies.