Save It This hearty Avocado Egg Toast Bake is my go-to for laid back weekend breakfasts when I want something filling and bright without fussing at the stove. Creamy avocado just set eggs tangy feta and bursts of tomato meet crisp sourdough in one bubbling dish. It is a satisfying twist on the ever popular avocado toast and an easy way to feed a crowd.
I first made this bake when I had a house full of relatives and needed everyone at the table at the same time. It was such a hit they still ask for it when they visit.
Ingredients
- Sourdough or whole grain bread: Four thick slices offer a sturdy base and develop the best crunch after baking. Choose a loaf with a good crust and dense crumb for support.
- Ripe avocados: Easily mashable avocados yield creamy texture and fresh flavor. Look for avocados that give slightly to gentle pressure with no dark spots.
- Lemon juice: Brings brightness and slows avocado browning. Freshly squeezed is best for the cleanest taste.
- Sea salt: Seasoning amplifies all ingredients and balances avocado richness. Opt for a fine flake for even distribution.
- Black pepper: Adds gentle bite and fragrance. Freshly cracked is more aromatic.
- Large eggs: Baking eggs in the toast creates that perfect contrast of gooey yolk and set whites. Use the freshest eggs you can find for best texture.
- Cherry tomatoes: Halved for jammy bursts of acidity that brighten the dish. Seek out firm but ripe fruit for maximum flavor.
- Feta cheese: Salty and tangy crumbles melt slightly and tie all flavors together. Choose a Greek feta packed in brine for the freshest quality.
- Fresh chives: Lend gentle onion flavor and a hit of color. Look for crisp green stems free of wilting.
- Extra virgin olive oil: A light drizzle gives richness and helps toast crisp up. Select a bottle that smells grassy and fresh.
- Red pepper flakes: Add optional gentle heat. Use sparingly and taste as you go.
Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Lightly grease a large baking dish or lay in parchment paper to prevent any sticking. This step ensures easy cleanup and perfectly golden results.
- Prepare the Bread:
- Arrange your bread slices side by side in the dish. Use hearty bread so the base remains crisp even under the avocado and eggs. Press slightly so the slices fit snugly but do not overlap.
- Make the Avocado Smear:
- In a mixing bowl mash ripe avocados with the lemon juice sea salt and black pepper. Stir until mostly smooth while keeping a few chunks for rustic texture. Taste to check salt level.
- Spread and Shape:
- Evenly divide the avocado mixture across the bread. Use the back of your spoon to spread and then make a shallow well in the center of each slice. This little nest will hold the egg without spilling over.
- Add the Eggs:
- Crack one egg at a time into a small bowl then slide gently into each avocado well. This keeps yolks whole and prevents shells from sneaking in. Pause for a moment to level the eggs if they wobble.
- Finish with Toppings:
- Scatter cherry tomato halves and crumbled feta cheese evenly across the slices. Drizzle a bit of olive oil over the top for a glossy finish and if you like a tiny pinch of red pepper flakes.
- Bake to Perfection:
- Slide the dish into your hot oven. Bake for twenty to twenty five minutes until the whites are fully set but the yolks are as soft or firm as you prefer. Rotate the pan halfway for even baking.
- Garnish and Serve:
- Once out of the oven shower the bake with chopped fresh chives. Serve straight from the dish while everything is piping hot and the yolks are just the right amount of runny.
Save It The marriage of just ripe avocados and briny feta is my favorite part of this recipe. Once my niece declared she could eat the avocado topping by itself and I admit I sometimes do just that with a spoon while the bake is in the oven.
Storage Tips
This bake keeps in the refrigerator for up to two days when tightly covered and reheats gently in a toaster oven or standard oven until warmed through. If you plan to store leftovers bake slightly under so the yolks do not overcook with reheating. If freezing wrap individual portions well and thaw overnight in the fridge before warming.
Ingredient Substitutions
Use gluten free bread for a wheat free version or try whole wheat English muffins for a different texture. If feta is not your thing swap in goat cheese or a sprinkle of grated sharp cheddar. For extra protein add a slice of smoked salmon or cooked turkey bacon atop each toast before the final bake.
Serving Suggestions
Pair with a simple mixed green salad tossed in a light lemon vinaigrette for a more substantial meal. A side of roasted sweet potatoes or fresh fruit works beautifully. For brunch gatherings set out pickled onions or hot sauce for an extra flavor hit.
Save It This Avocado Egg Toast Bake is perfect for weekend brunch or prepping ahead for busy mornings. Enjoy every creamy crunchy bite made just the way you like.
Common Questions About Recipes
- → Can I use a different type of bread?
Yes, you can substitute sourdough or whole-grain bread with your favorite type, including gluten-free options.
- → How do I prevent the eggs from overcooking?
Keep a close eye during baking and remove the dish as soon as your desired yolk consistency is reached.
- → What toppings work well for this dish?
Try cherry tomatoes, feta cheese, chives, or even extras like cooked bacon, smoked salmon, or greens.
- → Is this bake suitable for vegetarians?
Yes, it uses vegetarian ingredients. For vegan options, omit the eggs and cheese or use substitutes.
- → Do I need any special tools?
A baking dish, mixing bowl, spoon, and a knife are all that's required for preparation and assembly.
- → How can I make the dish dairy-free?
Simply leave out the feta cheese or replace it with a dairy-free alternative for a lactose-free version.