Avocado Toasts with Eggs & Sriracha

April 28, 2014 • Breakfast, Recipes, Spring, Summer, Vegetarian

Weather: 43 degrees, completely clear
What I’m listening to: Farther Along, Josh Garrels

My go-to breakfast for quite a while now has been one sunny side up egg with slices of ripe avocado and Sriracha on top. Three of my favorite ingredients in one protein-rich power breakfast. I eat it probably two to three times a week, as long as I have ripe avocados on hand.


One morning, I took a picture of my standard breakfast and posted it to Instagram. Several remarked that they loved the idea and couldn’t wait to try it. One recommended that I put it on a piece of toast (great idea, by the way! Voila!). Still another follower said she had never tried avocado with eggs before. I gasped. Must try avocado with eggs immediately. Ultimate yum.


A simple meal that I frequently make, yet it never occurred to me to put it on the blog or write a recipe for it until I got feedback from readers about a photo. Then, it seemed so obvious. Why have I never written about my current favorite breakfast? Because sometimes we tend to overlook the most obvious things in life, don’t we? The go-to recipes, the comfort foods, the things we do so routinely that we forget why they’re so special.

Avocado Toasts with Eggs & Sriracha

Toasted crusty bread smeared with avocado mash, topped with an easy egg and Sriracha. The perfect breakfast.

Yields: 1-2 servings

  • 2 slices italian or french bread, toasted
  • 1 ripe avocado
  • 2 eggs
  • coarse salt and pepper
  • Sriracha

Place a non-stick frying pan over medium-low heat. Crack the eggs into the pan, season with salt and pepper and cover. Cook until the whites are cooked through and yolk is still runny.

Meanwhile, mash half of the avocado with a fork. Season with salt. Spread half of the avocado mash onto each slice of toast. Then, place the eggs on top of each slice of toast. Drizzle each egg with Sriracha to taste. Serve.