Love avocado toast? Make it even better with this easy and attractive brunch recipe. We use the same concept as a traditional egg-in-a-hole toast, but add avocado for an even more satisfying and deliciously creamy breakfast toast. Don't toss the bread from the hole, it's perfect for dipping into the runny yolk. Source:, October 2018

Carolyn Casner


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.

  • Halve avocado and peel. Cut lengthwise into 1/4-inch-thick slices so you have slices through the whole length of the avocado with the hole from the pit. Separate the 4 slices closest to either side of the pit and the outer slices; set aside.

  • Using a pastry brush, lightly coat both sides of each slice of bread with oil. Cut a piece out of the center of each bread slice in the shape of an avocado slice. Transfer the bread and cut-out bread pieces to the prepared baking sheet. Place the outer avocado slices in the holes of the bread. Crack an egg on top of each of the avocado slices in the bread. Sprinkle the eggs with 1/8 teaspoon salt and 1/8 teaspoon pepper. Top each egg with one of the avocado slices taken from the part closest to the pit with a hole in them, exposing the egg. Sprinkle the avocado with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper.

  • Bake until the toast has browned in spots and the eggs are just set, 10 to 12 minutes. Top with salsa, if desired. Serve with the cut-out bread pieces.

Nutrition Facts

285 calories; 20.1 g total fat; 3.6 g saturated fat; 186 mg cholesterol; 347 mg sodium. 386 mg potassium; 16.7 g carbohydrates; 3.4 g fiber; 2 g sugar; 10.8 g protein; 345 IU vitamin a iu; 5 mg vitamin c; 76 mcg folate; 80 mg calcium; 2 mg iron; 42 mg magnesium;