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Overhead shot of crispy toast with smashed avocado, liberally sprinkled with chili flakes and sesame seeds for a simple protein packed avocado toast.
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Protein Packed Avocado Toast (2 Ways)

The ultimate guide to transforming the classic avocado toast into a complete, satisfying meal by adding high-quality protein, featuring two delicious variations: Classic Egg Booster and Earthy Veggie Power.
Prep Time5 minutes
Active Time5 minutes
Total Time10 minutes
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: Avocado toast healthy, Brunch recipe fast, Easy protein breakfast, Hard-boiled egg toast, Quick healthy meal, Vegetarian avocado toast
Yield: 2
Calories: 400kcal

Ingredients

Base & Assaisonnement

  • 2 thick slices Bread sourdough, whole-grain, or multi-seed
  • 1 large or 2 small ripe Avocados
  • Salt sea or Kosher and Fresh Black Pepper (to taste)
  • 1/2 Lemon freshly squeezed
  • Extra Virgin Olive Oil and Microgreens/Sprouts for garnish

Variation 1: The Classic Egg Booster

  • 2 Eggs hard-boiled, soft-boiled, or poached

Variation 2: The Earthy Veggie Power

  • 4 oz Mushrooms sliced, such as button or cremini
  • 1 small Tomato cocktail or cherry, sliced
  • Optional: 1 tbsp Pesto Sauce or a pinch of garlic powder

Instructions

Part I: The Perfect Base

  • . Toast the Bread: Toast your bread until golden and sturdy. (Optional: Rub with a clove of garlic for extra flavor.)
  • Prepare the Avocado: Scoop the avocado flesh into a bowl and lightly mash it with a fork for texture, or slice it thinly and arrange the slices neatly on the toast.
  • The Critical Seasoning: Squeeze lemon juice over the avocado immediately. Season generously with salt and pepper.

Part II: Variation 1 (Classic Egg Booster)

  • Prep the Egg: Prepare two eggs (hard-boiled, soft-boiled, or poached) as desired. Slice or halve the egg and place it on top of the seasoned avocado.
  • Final Touches: Season the egg with a pinch more salt and pepper. Drizzle with olive oil and top with microgreens.

Part III: Variation 2 (Earthy Veggie Power)

  • Cook the Veggies: Sauté the sliced mushrooms and tomatoes in a pan with a little olive oil until golden and slightly softened. Season the mixture with a pinch of salt.
  • Assembly: Spoon the warm mushroom and tomato mixture over the avocado base. (Optional: Mix a spoonful of pesto into the avocado first.)
  • Final Touches: Garnish with microgreens for color and crunch.

Video

Notes

Pro Tip for Texture: For the best result, choose a sturdy bread like sourdough. The combination of healthy fats (avocado) and protein (egg/veggies) ensures sustained energy without a blood sugar spike.