Avocado Toast with Eggs (4 Ways)

Prepare the avocado

1. Cut the avocado in half, twist, and remove the pit. Score the avocado into small squares and scoop directly into a medium mixing bowl. Add the lime juice, garlic powder, salt & pepper. Mash the avocado with a fork and mix to combine. You can leave it as chunky or as smooth as you’d like. At this point, you can leave it as is or toss in finely minced onion, tomato, jalapeno, cilantro, and/or chopped basil, if desired.

Cook the eggs

1. Fried eggs: Heat a teaspoon of oil in a nonstick pan over medium heat. Crack in the egg, and cook until set.
2. Scrambled eggs: Whisk eggs in a bowl with a fork, add salt and pepper to taste. Heat a teaspoon of oil in a nonstick pan over medium heat then cook stirring frequently until the eggs are set.
3. Boiled eggs: Place eggs in a medium pot and cover with about 1-2 inches of water. Bring to a boil then lower the heat. Boil for 3-5 minutes for runny eggs or 8-10 minutes for hard-boiled eggs.
4. Poached eggs: Bring a medium pot of water to a gentle boil. Crack the egg into a small bowl. stir the water quickly to create a whirlpool so that it moves in a circular motion. Gently drop the egg into the water, give the water one more gentle stir, and cook 3- 4 minutes. Scoop the egg out with a slotted spoon.

Assemble the toast

1. Toast the bread in the toaster or lightly brush with softened butter and toast in a pan over medium-high heat. For large crowds, toast in the oven at 400F for 8-10 minutes.
2. To assemble, spread a generous amount of the avocado mixture over each toast. Top with the egg (prepared with method of choice) and drizzle with your favorite sauce or topping, if desired. I like to use pesto, sriracha, hot sauce, balsamic vinegar, feta, or everything bagel seasoning.