Fried Egg & Avocado Toast

Avocado toast is always a win, but add a perfectly runny fried egg and it becomes next‑level good. Creamy, crispy, golden, and bright — it’s the kind of simple breakfast that feels a little special without trying too hard. Quick to make, easy to love, and even better with a hot cup of coffee.

INGREDIENTS, highlights and insights.

Sourdough Bread: A sturdy, tangy base that toasts beautifully. Its chew and crisp edges give the toast structure, so the creamy avocado and runny yolk have something substantial to sit on.

Butter: A quick swipe in the pan adds golden color and a subtle richness. It helps the bread crisp evenly and gives the whole toast a warm, savory foundation.

Herb Cream Cheese Spread: Creamy, herby, and grounding — it ties the toast together with a fresh, savory layer. Find the Herb Cream Cheese recipe here.

Avocado: Creamy, cool, and mellow — the perfect contrast to a hot fried egg. Its richness softens the sharper flavors and creates that luxurious, spreadable layer everyone loves.

Fried Egg: The star. A runny yolk becomes an instant sauce, coating the avocado and bread with silky richness.

Salt & Pepper: A simple but essential finishing touch. Salt sharpens the avocado’s flavor, and pepper adds a little earthy heat that ties everything together.

Optional Toppings (Chili Flakes, Herbs, Hot Sauce, etc.) A chance to personalize. Heat, brightness, or freshness — whatever you add will shift the toast’s personality without complicating it.

NOW WE’RE COOKING…

FIRST, fry the eggs.

Fry each of your eggs to desired level of doneness. I prefer a runny yolk so I don’t even flip the egg; instead I put a glass cover over the egg while it cooks and remove it from the heat when the white is cooked and the yolk is just slightly cooked.

NEXT, toast the bread.

Toast and butter your bread. I prefer toasting the bread in a cast iron pan, in which case the butter melts in the pan and the bread soaks it up as it toasts.

ASSEMBLING, layer the ingredients over the toast.

Once the toasted bread has cooled, slather the cheese spread onto the toast, then layer 1/2 sliced avocado over the top of each toast. Next layer the sliced onion over the avocado, and finish with fried eggs and a little salt and pepper. This toast is best eaten with a knife and fork to make the most of the delicious runny yolk.

Yield: 2

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Fried Egg and Avocado Toast

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Ingredients

• 2 slices sour dough bread (or bread of your choice)
• Butter (one or two pads), enough to pan toast the bread
• 2 tablespoons Herb Cream Cheese Schmear (recipe here)
• 1 ripe avocado cut into slices, enough to layer over each toast
• Sliced white or yellow onion, enough to layer over each toast
• 2 fried eggs
• Salt and pepper
• 1 teaspoon dices fresh chives

Instructions

1. Melt butter in a skillet at medium heat. Toast bread slices on both sides.
2. Let bread cool and then spread half Herb Cream Cheese Spread (recipe here) on each toast.
3. Cover toasts with 1/2 sliced avocado.
4. Cover avocado with 1/2 sliced onion for each toast.
5. Fry each egg to desired doneness. Finish with a pinch of salt and pepper. Place each egg on a toast.

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