The Best Avocado Toast with Egg
By Montagé Andaman Gourmet Salt
There's a reason this is the version people actually crave: warm, crackling toast, avocado gone silky underneath a runny yolk, and a finishing crunch of salt that ties the whole thing together. Add the egg and avocado toast stops being a snack and starts being a breakfast worth getting up for.
Why This Combination Works
Avocado is cool and creamy. Egg is warm and rich. Toast brings the crunch that holds it all together. On their own, each one is good; stacked, they need something to pull them into one bite instead of three separate flavors — and that's the job salt does. A real pinch of infused or finishing salt on top wakes up the yolk, sharpens the avocado, and makes the whole thing taste like it was actually seasoned, not just put together.
What You Need
- 1 or more thick slices of good bread (sourdough or a hearty whole grain)
- 1 avocado
- 1 egg
- Montagé finishing salt (Himalayan, Roasted Garlic & Sweet Onion, or Mandaly)
- Optional: a squeeze of lemon, chili flakes, sliced radish, or tomato
That's it. No dressing, no ten-ingredient list — the egg and the salt are doing the heavy lifting.
How to Make It
- Put the bread in the toaster. While it toasts, mash or slice the avocado plain — no salt yet.
- Cook the egg your way (poached, fried, or soft-boiled — see below).
- Spread the avocado on the warm toast.
- Set the egg on top, along with any extras — tomato, radish, chili flakes.
- Finish with a pinch of salt over everything, taste, and add another pinch if it needs it.
Same rule as always: salt goes on last, over the egg and the avocado both, so every bite gets it — not just the first one.
Pick Your Egg
- Poached — the classic for a reason. A slow, glossy yolk that spills into the avocado the second you cut in.
- Fried, sunny-side up — crisp lacy edges, same runny center, ready faster than poaching.
- Soft-boiled — no pan required. Six to seven minutes gets a jammy yolk you can slice right on top.
Whichever way you go, the goal is the same: a yolk that's still runny enough to run into everything underneath it.
Finish It Right
Himalayan is the safest, most versatile pick — clean, crunchy, and it lets the egg and avocado lead. Roasted Garlic & Sweet Onion is built for exactly this kind of toast: something savory already piled on top that a plain salt would get lost under. Mandaly, our tamarind smoked sea salt, is the move if you're adding tomato or chili flakes and want the whole plate to taste bolder.
Questions People Ask About Avocado Toast with Egg
How do you make avocado toast with egg?
Toast the bread, mash the avocado while it toasts, cook the egg your way, then stack it all and finish with a pinch of salt over the top — salt goes on last, over everything.
What's the best egg for avocado toast?
Poached is the classic, but fried and soft-boiled both work well. The one thing that matters more than the method: keep the yolk runny so it spills into the avocado.
Is avocado and egg a good breakfast?
It's a genuinely great one — creamy avocado, rich egg, crunchy toast, and a real pinch of finishing salt to bring it all together. Simple, and it actually tastes like something.
Can I make this ahead?
Toast and cook the egg fresh — both lose their appeal fast. Avocado can be mashed a short while ahead if you squeeze some lemon over it to keep the color, but this one's best made and eaten right away.
Make It Today
Toast, avocado, an egg however you like it, and a real pinch of salt at the end. Grab whichever Montagé tin is closest — Himalayan, Roasted Garlic & Sweet Onion, or Mandaly — and season to taste.