Baked Egg Avocado Toast

A Jerry James Stone Recipe


  • 4 thick cut slices of French bread
  • 2 avocados, ripe but firm
  • 1 tbsp butter, softened
  • Salt and pepper to taste
  • Red pepper flakes to taste
Jump to instructions
Yields 4
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes


  • Preheat oven to 425 degrees F and prepare a quarter-sized baking sheet (9 inches by 13 inches) by coating it with cooking spray.
  • Using a biscuit cutter, make a hole in the center of each slice of French bread.
  • Divide the butter between the slices of bread, spreading it around the edges of the remaining bread.
  • Cut the avocados lengthwise, pit them, and then peel off the skin, such that you have four avocado halves. This works best with avocados that are ripe but firm. If they are under-ripe, they will be hard to peel. If they are too ripe, the skin will remove easily, yet the fruit is difficult to work with.
  • Place an avocado half into each bread hole. NOTE: Depending on the size of your avocados, the cup that held the pit might be too small to cradle an egg. No worries. Take a butter knife and cut the avocado in half lengthwise down the middle, and gently break the halves apart. This will make enough room for the egg.
  • Crack an egg into each avocado carefully. They will spill over to the bread, and that is a-okay.
  • Carefully place the baking sheet in the oven and bake it for 10 minutes, or until the eggs have set as you desire. NOTE: Egg whites will continue to set once removed from the oven, so pulling them a little on the early side may result in the perfect baked egg.
  • Salt and pepper to taste and top with some red pepper flakes.
    Baked Egg Avocado Toast Main