This is a straightforward morning build: toasted sourdough, a sunny egg, a squeeze of lime, and a scatter of cilantro. No fuss, just a few reliable steps that deliver a satisfying breakfast or a quick lunch. The focus is on timing and temperature so the yolk stays runny while the whites are cooked through.
I write recipes to be practical. Expect clear instructions you can follow at the stovetop, plus shopping and equipment notes that save time. You’ll find the ingredient list below exactly as provided, followed by the step-by-step directions in the order they should be done.
If you’re short on time, this comes together in under 10 minutes once your skillet and toast are ready. It’s forgiving: adjust heat, seasoning, and toast level to match your preferences, and serve immediately so the toast stays crisp beneath the egg.
Your Shopping Guide
When you head to the store, focus on freshness and texture for the items listed below. Pick a sturdy sourdough slice that will hold an egg without getting soggy. Choose eggs that are fresh and large for best yolk coverage. A small lime, a handful of cilantro, and basic seasonings finish this simply.
For the oil, either olive oil or avocado oil works; use whichever you prefer or have on hand. Lemon pepper, kosher salt, and black pepper are finishing seasonings—buy small quantities if you don’t use them often so they stay flavorful.
Ingredients
- 2Eggslarge — primary protein and the main topping; cook sunnyside-up for runny yolks.
- 2slicessourdough bread — the base; choose slices that toast well and hold the egg.
- 1/2limejuiced — bright acidity; evenly drizzle over the toasted bread.
- 1TablespoonOlive oil or Avocado oil — used to cook the eggs; heat until it shimmers.
- Lemon pepperto taste — finishing seasoning for a citrusy kick.
- Kosher saltto taste — to season the eggs as they cook.
- Pepperto taste — fresh ground or pre-ground for finishing.
- 2TablespoonsCilantro — fresh herb to finish; divide over the toasts.
Avocado Toast with Egg (Sunnyside-Up): How It’s Done
- Heat 1 tablespoon olive oil (or avocado oil) in an 8-inch skillet over medium-low heat until the oil shimmers.
- Crack the 2 large eggs into the skillet, spacing them slightly apart. Reduce heat if the oil is too hot.
- Cook the eggs for 2–3 minutes, until the whites are set and the yolks remain runny (sunnyside-up). For firmer yolks, cover the skillet with a lid and cook until the whites are set.
- Season the eggs with kosher salt and pepper to taste while they cook.
- While the eggs are cooking (or immediately after), toast the 2 slices of sourdough bread.
- Evenly drizzle the juice of 1/2 lime over the 2 toasted slices.
- Place one cooked egg on each slice of toast.
- Finish by sprinkling lemon pepper to taste and dividing the 2 tablespoons of cilantro over the toasts. Serve immediately.
Why It’s My Go-To
It’s fast, forgiving, and satisfying. The method keeps the egg yolk runny while ensuring the whites are set; that runny yolk acts like a sauce that combines with the citrus and herbs. The ingredients are pantry-friendly and the technique transfers to other quick breakfasts or lunches.
The lime and cilantro brighten the plate, and the lemon pepper adds a background citrus note without needing extra ingredients. A quick toast gives texture contrast so each bite has crisp bread, tender white, and creamy yolk.
Ingredient Swaps & Substitutions
Stick to the ingredients provided or swap only among them:
- Olive oil or avocado oil — both are listed; use whichever you prefer for pan temperature and flavor.
- Lime juice in place of additional citrus seasoning — if you like more acidity, add a touch more of the 1/2 lime over the toasts.
- Cilantro — use it as listed or simply omit if you don’t like it; the dish still works without the herb.
- Lemon pepper, kosher salt, and pepper — these are the listed seasonings; adjust amounts to taste rather than introducing new spices.
Before You Start: Equipment
Minimal equipment required. Use an 8-inch skillet as specified in the directions so the two eggs fit comfortably. A small spatula or fish turner helps if you need to nudge whites into place. A toaster or oven broiler for the sourdough is useful; the method is written for a quick toast.
Have a small bowl or a juicer for the 1/2 lime, and a spoon for drizzling the juice evenly over both slices. A lid that fits the skillet is helpful only if you want a firmer yolk by covering during cooking.
Steer Clear of These
Don’t rush the heat. If the oil is too hot when the eggs go in, the edges will crisp and the whites may blister while the yolks overcook. Keep the skillet at medium-low to medium and watch the eggs in those first two minutes.
Avoid placing the eggs too close together. They should have a little space so the whites can set evenly. Also, don’t skip toasting the bread: under-toasted sourdough will get soggy under the egg.
Nutrition-Minded Tweaks
To reduce added fat, you can use a nonstick skillet and reduce the oil slightly — the recipe calls for 1 tablespoon; using a nonstick surface lets you use a touch less. To lower sodium, season sparingly with kosher salt and rely more on the lime juice and lemon pepper for flavor.
If you want fewer calories from carbohydrates, serve the egg atop a single slice of sourdough instead of two. The ingredient list and directions are the source of truth for quantities; tweak serving size rather than inventing new items.
Pro Perspective
Temperature control is everything for a good sunnyside-up. Medium-low heat lets the whites set quietly without browning or curling at the edges. If you prefer a slightly more set yolk, cover the skillet for the last 30–60 seconds as directed. That traps gentle steam and cooks the yolk a bit without flipping.
When cracking eggs into the skillet, crack them into a small bowl first if you want to avoid shells or check freshness. Otherwise, cracking directly into the pan saves a step. Drizzle the lime evenly over the toast so both bites get the same brightness.
Store, Freeze & Reheat
This dish is best eaten immediately. The directions end with serving right away for a crisp toast and runny yolk. If you need to store components, keep toasted bread separate from cooked eggs. Toast can be stored at room temperature for a day in an airtight container; it will lose crispness quickly.
Cooked sunnyside-up eggs do not reheat well without overcooking the yolk. If you must reheat, place the egg in a skillet over very low heat and cover briefly to warm without vigorous cooking. Freezing is not recommended for prepared eggs or toast in this format.
Avocado Toast with Egg (Sunnyside-Up) Q&A
Q: Can I make the yolk firmer?
A: Yes—follow step 3 and cover the skillet with a lid to cook until the whites are set and the yolk is less runny. The directions include this as the option for firmer yolks.
Q: What if my oil smokes?
A: Reduce the heat immediately. The directions call for heating 1 tablespoon of oil over medium-low until it shimmers; if it smokes, the pan is too hot.
Q: How much lime should I use?
A: The directions specify the juice of 1/2 lime evenly drizzled over the 2 toasted slices. Adjust slightly to taste, but keep the specified amount as your starting point.
Q: Is lemon pepper mandatory?
A: No; the recipe finishes with lemon pepper to taste. Use it if you like the citrus-pepper note; otherwise, a simple sprinkle of kosher salt and pepper works too.
Bring It Home
This version of Avocado Toast with Egg (Sunnyside-Up) keeps things direct: toast, a properly cooked sunnyside egg, lime, lemon pepper, and cilantro. Follow the steps in order, pay attention to heat, and serve immediately for the best texture and flavor. It’s quick, purposeful, and forgiving—exactly the kind of breakfast that feels like a win on busy mornings.
If you try it, adjust the toast level and seasonings to your preference and note what works for you—small tweaks make it your go-to. Enjoy the simplicity and the quick payoff from a well-timed skillet and a couple of pantry staples.
Avocado Toast with Egg (Sunnyside-Up)
Ingredients
Ingredients
- 2 Eggslarge
- 2 slicessourdough bread
- 1/2 limejuiced
- 1 TablespoonOlive oil or Avocado oil
- Lemon pepperto taste
- Kosher saltto taste
- Pepperto taste
- 2 TablespoonsCilantro
Instructions
Instructions
- Heat 1 tablespoon olive oil (or avocado oil) in an 8-inch skillet over medium-low heat until the oil shimmers.
- Crack the 2 large eggs into the skillet, spacing them slightly apart. Reduce heat if the oil is too hot.
- Cook the eggs for 2–3 minutes, until the whites are set and the yolks remain runny (sunnyside-up). For firmer yolks, cover the skillet with a lid and cook until the whites are set.
- Season the eggs with kosher salt and pepper to taste while they cook.
- While the eggs are cooking (or immediately after), toast the 2 slices of sourdough bread.
- Evenly drizzle the juice of 1/2 lime over the 2 toasted slices.
- Place one cooked egg on each slice of toast.
- Finish by sprinkling lemon pepper to taste and dividing the 2 tablespoons of cilantro over the toasts. Serve immediately.
Equipment
- 8-inch skillet
- Lid
