The Perfect Avo Toast

The Perfect Avo Toast

If you are one of the unfortunate few who have never tasted avo toast (avocado on toast, aka the new king of breakfast), then you have come to the right place. I am going to guide you on how to make the perfect avo toast. (Or how I like to make my avo toast, at least).


First, you need good bread. Sourdough will always be the best; it’s flavour goes so well with the creamy avocado. But if this luxury cannot be found, wholegrain sliced bread is the next best thing.

The bread must be lightly toasted – not undertoasted (which makes for a cold, squidgy, generally sad base) but should certainly not be toasted to the extent of regular toast. We are not eating avocado on biscuit here.


I always have a fried egg on my avo toast, simply because it richens the flavour and compliments the avocado so well. This egg must have slightly crispy edges and the yolk must be thick; not too cooked so that everything tastes dry but not raw so that you end up with swimming, slimey avocado. Eurgh.


Now for the most important element – of course, the avocado. Use an avocado that is just under ‘perfectly ripe’; you want it to be able to hold its shape and have a tiny bit of bite, but remain creamy.

Cut the avo in half and cut thin slices in the shell. Then use the knife to scoop out these slices. One half of the fruit is usually the perfect amount.


Now for the assembly. It’s all about the timing – crack your egg into the pan and wait 30 seconds to 1 minute before making the toast. As soon as the bread goes into the toaster, slice your avocado and put it aside until youe egg is ready.

Hopefully you should have timed it so that the toast is ready just before you flip your egg (yes, I flip my egg), then by the time you’ve put your toast on a plate the egg will be ready to slide onto the toast.

Take your avocado slices and slighlty spread them out on top of the egg, before seasoning your breakfast with salt, pepper and a dash of paprika.


An over-the-top explanation this may be, but such a glorious dish deserves such a detailed tutorial. You’re welcome.


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