• Prep Time: 5 mins
  • Cooking Time: 10 mins
  • Serves: 2

Egg-In-A-Hole Avocado Toast

  • Recipe Submitted by on

 Ingredients List

  • 1 medium ripe avocado, peeled and seeded
  • 2 tablespoons lime juice, or to taste
  • 1 to 2 tablespoons fresh chives, finely minced
  • 3/4 teaspoon kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, to taste
  • 2 slices artisan-style bread (thicker bread works best and is sometimes called ‘Texas toast’ or ‘French toast’ toast)
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • salt and freshly ground black pepper, to taste


To a medium bowl, add the avocado, lime juice, chives, kosher salt, freshly ground black pepper, coarsely mash the avocado with a fork and toss with a fork to combine (I prefer to keep mine on the chunkier side); set aside.
Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.
To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.

Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.
Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.
Cover pan and cook until eggs are as set as desired, about 3 to 6 minutes. The bread rounds will cook faster than the eggs (in about 1 to 2 minutes); remove them from the skillet as soon as they’re golden browned and place on a plate. Remove egg-in-a-holes and place on the plate.
Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.

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