5-Min Avocado Egg Sandwich (Olive Oil Toast)
Crispy olive oil toast with creamy avocado and perfectly cooked eggs—a healthy 5-minute breakfast everyone will love!
Watch Me Make It
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Ingredients
- ✓ 2 slices bread
- ✓ 1 pcs eggs
- ✓ 1/2 pc avocado
- ✓ 1 tbsp mayo
- ✓ 1 tbsp olive oil
- ✓ to taste salt
- ✓ to taste black pepper
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Instructions
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Heat a non-stick pan over medium heat and add the olive oil. Once shimmering, crack in the eggs. Cook gently for 2–3 minutes until the whites are fully set and the yolks remain softly runny. Season lightly with salt. Remove and set aside.
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Using the same pan, place the bread slices into the remaining olive oil. Sprinkle both sides lightly with salt and freshly ground black pepper. Toast over low to medium heat for 2–3 minutes per side, until evenly golden and crisp on the outside while tender inside.
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Lightly mash the avocado with a fork (or slice thinly for texture). Spread evenly over one slice of warm toast.
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Spread mayonnaise on the second slice of toast. Place the eggs over the avocado and finish with an extra touch of black pepper if desired.
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Close the sandwich, slice in half, and serve immediately while the toast is crisp and the yolk remains creamy.
💡 Chef's Tips
- Use a ripe avocado that yields slightly to gentle pressure for the best texture.
- Keep the heat moderate to prevent overcooking the eggs or scorching the bread.
- Season the toast directly while frying—this builds flavor from the base.
- Serve immediately for the ideal contrast between crisp toast and silky yolk.