Creamy Avocado and Egg Toast with Tahini Drizzle

When I need a breakfast that actually keeps me full until lunch, I always reach for this avocado, egg and tahini open toasted sandwich. The combination of healthy fats from the avocado and tahini, paired with the protein from the eggs, makes it much more satisfying than a standard piece of buttered toast. It is a simple, reliable meal that feels a bit special without requiring a long list of ingredients.

Key Ingredients & Notes for Avocado and Egg Toast

• Sourdough bread: I prefer sourdough for its sturdy crust, which holds up well to the mashed avocado without getting soggy.
• Tahini: Look for a pourable, creamy tahini in the jar. If yours has been sitting in the fridge, it might be stiff; let it come to room temperature before using.
• Eggs: Seven minutes in boiling water is the sweet spot for a jammy yolk that is firm enough to slice but still creamy.

Creamy Avocado and Egg Toast with Tahini Drizzle

Creamy Avocado and Egg Toast with Tahini Drizzle

This hearty open-faced toast features creamy smashed avocado and jammy eggs finished with a nutty tahini drizzle. It is a nutritious and satisfying meal perfect for a quick breakfast.

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Breakfast

Cuisine American

Servings 2

Ingredients

  

• Toast and Toppings
• 2 large eggs
• 2 slices sourdough or whole-grain bread
• 1 large ripe avocado
• 1 tablespoon fresh lime juice
• 1/4 teaspoon sea salt
• 8 cherry tomatoes halved
• 6 Kalamata olives pitted and sliced
• 1 tablespoon creamy tahini
• 1/2 teaspoon toasted sesame seeds

Instructions

 

• Place the eggs in a small pot of boiling water and cook for 7 minutes to achieve a jammy yolk, then transfer them to a bowl of cold water to stop the cooking.
• Peel the cooled eggs carefully and slice them into rounds.
• Toast your bread slices until they are golden brown and crisp.
• In a small bowl, combine the avocado flesh, lime juice, and salt, mashing with a fork until you reach your preferred consistency.
• Spread the avocado mixture generously over the toasted bread.
• Arrange the egg slices on top of the avocado and scatter the cherry tomatoes and olives over the eggs.
• Drizzle the tahini over each slice and finish with a sprinkle of toasted sesame seeds.

Keyword Creamy Avocado and Egg Tahini Toast

Tima’s Tips

• If your tahini is too thick to drizzle, stir in a few drops of warm water until it reaches a pourable consistency.
• To keep the avocado from turning brown, make sure to mix in the lime juice immediately after mashing.

Variations

• Add a pinch of red pepper flakes or a dash of hot sauce if you want a little heat to balance the creaminess of the avocado.
• Swap the olives for crumbled feta cheese if you prefer a saltier, tangier profile.
• Add a handful of fresh arugula or baby spinach under the eggs for an extra serving of greens.

Storage

This dish is best eaten immediately while the toast is warm and crisp. If you need to prep ahead, you can boil and peel the eggs the night before and keep them in the fridge, but the avocado mixture should be made fresh to avoid discoloration.

Common Questions I Get

If you make this, let me know how it turned out in the comments below — I'd love to hear from you.