Square image of avocado and eggs on toast with feta and sweet chilli sauce

Eggs and Avocado on Toast - with an upgrade

Eggs and avocado on toast - probably one of the most photographed breakfasts on Instagram. Everyone loves it (don't they?) this is my version (and it's way taster than the regular version).
Course Breakfast, Brunch
Cuisine Mexican
Keyword nutritious, Quick and Easy
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 hungry person
Author Nicky Corbishley


  • 2 slices of bread – I like to use sliced from a crunchy-topped artisan cob like Coburg or a nice sourdough
  • 1 tsp olive oil
  • 2 medium-sized eggs
  • 1 ripe avocado
  • 2 tbsp crumbled feta cheese
  • 2 sprigs of parsley finely chopped
  • pinch of salt and pepper
  • 1/4 tsp black sesame seeds
  • 1/4 tsp white sesame seeds
  • 1 tbsp sweet chilli sauce I love Linghams chilli sauce on this


  • Toast the bread until golden brown.
  • Meanwhile, heat the oil over a medium-high heat in a frying pan (skillet). Crack the eggs into the pan – on either side of the pan so they don’t merge together.
  • Cook the eggs for one minute, then place a lid on (this helps the top of the egg to cook) and cook for a further minute or two, until the white has set, but the yolk is still runny. Turn off the heat.
  • Slice the avocado in half. Carefully remove the stone and use a spoon to scoop out the flesh. Slice the avocado into thin slices.
  • Place the toasted bread on a plate and top each sliced with the avocado. Place an egg on top of each piece of toast.Sprinkle on the feta, parsley, salt, pepper and the black and white sesame seeds. Drizzle with sweet chili sauce.
  • Serve immediately.


Can you freeze avocado?

I've found success by slicing the avocado in half, removing the stone and scooping out the flesh. Brush lightly all over with lemon or lime juice and place in a freezer bag. Then seal the bag, leaving a small gap. Lower the bag into a bowl of cold water until it almost comes to the top, then seal the bag full. Lowering in water in this way helps to vacuum-seal the bag.
Defrost at room temperature (still in the bag) and eat as soon as it's defrosted - or it will start to brown.
The frozen-and-thawed avocado is a little more squidgy than fresh avocado, but it's a good option if you have surplus. Plus it's an even better option if you're going to mash it up to make guacamole.

Can I poach the eggs instead?

Yes, to poach the eggs, bring a large pan of water to the boil and add 1/2 tsp white wine vinegar (this helps the whites cook faster, before they start expanding too much) and turn the heat down to a gentle simmer. Carefully break the eggs into the pan, one at a time. Cook for 3 minutes, until the white is set. Carefully remove from the pan with a slotted spoon and drain on a piece of kitchen paper before placing on top of the avocado.

Sweet Chilli sauce recommendation:

My favourite is Linghams Chilli sauce (<--affiliate link). I always have some in my refrigerator. Any chilli sauce with a gentle kick and a little sweetness will be find though.

Other additions?

If you want a meaty hit to your avocado and eggs on toast, add in into fried diced chorizo or bacon.
Alternatively, stick to veggie and add in chopped tomatoes, red onion (lightly picked red onions would be lovely), a drizzle of balsamic glaze or a pinch of smoked paprika (instead of the sweet chilli sauce).


Nutritional information is approximate.

This recipe makes one serving for a hungry person - the nutritional facts are based on one serving.
It will also serve two people as a lighter breakfast - in which case divide the nutritional information in half.

Nutritional Information

Calories: 789kcal | Carbohydrates: 60g | Protein: 26g | Fat: 50g | Saturated Fat: 12g | Cholesterol: 357mg | Sodium: 1005mg | Potassium: 1096mg | Fiber: 14g | Sugar: 11g | Vitamin A: 1080IU | Vitamin C: 22.8mg | Calcium: 241mg | Iron: 4.8mg
Tried this recipe?Mention @KitchenSanctuary or tag #kitchensanctuary on Instagram!