½ small avocado, seeded and peeled

2 slices bread of choice

2 large eggs

Salt and pepper to taste

1 tablespoon olive oil or butter (if desired)

2 teaspoons white vinegar (for poached method)

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Toast the bread in a toaster until golden and crispy.
Slice and mash the avocado onto the toasted bread slices.
Prepare the eggs using one of the following methods:
Fried Eggs: Heat olive oil or butter in a nonstick skillet over medium-high heat. Crack the egg into the skillet and reduce the heat to low. Cook uncovered for 5–7 minutes or until desired doneness.
Scrambled Eggs: Heat oil or butter in a skillet over medium-high heat. Whisk eggs and pour into the pan. Gently fold as the edges set, cooking for 2–3 minutes.
Boiled Eggs: Place eggs in a saucepan with cool water. Bring to a boil, reduce heat, and cook for 4 minutes (soft), 6 minutes (medium), or 12 minutes (hard). Transfer to ice bath, cool, and peel.
Poached Eggs: Bring a pot of water to a boil, add vinegar, and stir to form a vortex. Slide in the egg and cook for 3–4 minutes. Remove with slotted spoon.
Place the prepared egg on top of the avocado toast.
Season with salt and pepper to taste.

Use lemon or lime juice to prevent avocado from browning.

Store mashed avocado with citrus juice in an airtight container for up to 24 hours.

Boiled eggs can be stored in the fridge for up to 1 week.

Fried, scrambled, or poached eggs are best fresh but can be refrigerated for up to 2 days.

Use whole grain or sourdough bread for added nutrition and texture.