Avocado and white bean toast with a fried egg

Breakfast deserves more thought than toast scraped over with whatever is left in the fridge. This avocado and white bean toast with a fried egg brings creamy beans, silky avocado and a golden egg together on a crisp slice of bread. It is generous enough for a slow Sunday morning, yet simple enough for a weekday brekkie.

The white bean mash is the hidden anchor: mild, creamy and able to hold its own beside rich avocado. A squeeze of lemon wakes everything up, while garlic, chilli and cracked pepper give the plate more character than a pile of ingredients needs. Eat it while the egg white is still softly set and the yolk breaks into the beans.

For Australian cooks, the appeal is familiar: avo smash, good bread and a proper brekkie are everyday rituals. Woolworths and Coles make the pantry side easy, while a neighbourhood greengrocer or weekend market may have better avocados. Bread choice changes the result more than most people expect.

Bread choice	Texture after toasting	Best result with the toppings
Sourdough	Crisp edges with a soft centre	Holds a generous layer of beans and egg
Rye	Firm, lightly chewy and earthy	Complements the creamy avocado without overpowering it
Multigrain	Nutty and moderately crisp	Adds texture, especially when the loaf is not too soft
Gluten-free	Often crisp, but variable	Suits dietary needs when well toasted for extra crunch

Why this breakfast works

The combination is naturally balanced. White beans contribute plant protein and fibre, the egg adds more protein, and avocado supplies creamy unsaturated fat. A slice of wholegrain bread provides the carbohydrate that makes the plate feel complete, especially after a morning walk or an early start at work.

It also works because every element has a distinct purpose. The beans are soft and savoury, the avocado is cool and rich, and the fried egg adds crisp edges and a runny centre. Lemon brings freshness, garlic adds depth, and a small pinch of chilli provides warmth without overwhelming the delicate flavours.

Choose your bread and pantry staples

Choose a loaf that is sturdy enough for a substantial topping. Sourdough is the most versatile option because its open crumb catches the mashed beans, while its crust stands up to the egg. Rye works beautifully too, especially when the avocado is lightly seasoned rather than heavily flavoured.

White beans come in several useful forms. Cannellini and butter beans become creamy when mashed but retain some shape, while smaller haricot beans create a slightly firmer, more textured spread. A 400 g tin is a convenient size for two breakfasts in most Australian supermarkets. Tinned beans are also inexpensive, shelf-stable and ready in minutes.

For the avocado, look for Hass avocados that yield gently to light pressure but still feel firm around the stem. Much of Australia’s supermarket supply comes from regions such as the Atherton Tablelands in Queensland and northern New South Wales. Fruit is available throughout much of the year, although prices and sizes change with the season and growing region. A local fruit shop may also offer ripe fruit that is not ready for immediate use.

Mash the beans for a better bite

Drain one tin of white beans and rinse them under cold water. Put them in a small saucepan with one tablespoon of olive oil, a crushed garlic clove, a pinch of salt and a little black pepper. Warm the beans gently over low heat for three to five minutes, stirring occasionally, until they feel warm and fragrant.

Mash the beans with a fork rather than processing them in a blender. Leave plenty of whole beans in the mixture for texture, pressing only the softer ones against the side of the pan. The finished mash should be thick enough to stay on the toast but loose enough to spread without tearing the bread.

If the beans seem dry, add a splash of warm water or stock. If they become too soft, mash them a little more firmly and leave them uncovered for a minute to reduce. Taste for seasoning before adding the avocado, as lemon and salt can make quite a difference.

Crisp the egg and dress the avocado

Heat a non-stick frying pan over medium-low heat and add a small drizzle of olive oil. The oil should shimmer lightly, but the pan should not be extremely hot, or the edges of the egg white may brown before the centre cooks.

Crack two Australian large eggs into the pan and cook them until the whites are fully set and the yolks remain soft. Depending on the pan and heat, this usually takes two to three minutes. Add a pinch of salt and freshly cracked pepper while the eggs are cooking. For firmer yolks, continue cooking for another minute or turn the eggs briefly.

Scoop the avocado into a bowl and mash with a fork, leaving a few larger pieces for texture. Season it with lemon juice, salt and pepper. Add the lemon gradually so the avocado tastes bright without becoming sharp. Taste it before serving; a good avocado should be creamy, buttery and gently seasoned rather than sour.

Build the toast in the right order

Toast the bread just before assembling the breakfast. Lightly rub one side of each slice with the cut end of a garlic clove, then spread it with the mashed beans. This thin layer of garlic adds aroma while helping protect the toast from becoming soggy.

Spoon the avocado over the beans, covering most of the surface but leaving a small border of toast visible. Place one fried egg on top and let the yolk settle slightly into the avocado. The layered approach keeps the crisp toast underneath while giving each mouthful a combination of creamy, savoury and rich flavours.

Finish with chilli flakes, extra cracked pepper and a few torn coriander leaves. Thin slices of tomato add freshness and colour, while a handful of rocket or baby spinach works well when the plate needs something sharper. Serve immediately, while the toast is still crisp and the egg yolk is soft.

Adjust for seasons and preferences

In summer, add ripe tomato, cucumber or a few roasted peppers. During cooler months, wilt baby spinach in the frying pan before cooking the eggs, or spoon the beans over roasted pumpkin. Fresh herbs can follow the season too: coriander suits a bright plate, while parsley or chives have a cleaner, more restrained flavour.

The recipe also adapts easily to dietary needs. A well-toasted gluten-free loaf works particularly well with this topping, provided it is sturdy enough to hold the beans. For a vegan version, replace the egg with a firm slice of seasoned tofu or a vegetable-based fried egg. Keep the white beans, as their creamy texture is central to the dish.

Most of the preparation can be done ahead. Bean mash keeps in the refrigerator for up to three days and can be reheated with a splash of water. Mash the avocado only when you are ready to eat, or cover it closely with plastic wrap to limit browning. Frying the eggs and toasting the bread should remain the final steps for the best texture.

Make it your next weekend brekkie

This is the kind of breakfast that suits an unhurried morning at home, especially with a flat white or a strong cuppa beside it. The familiar elements of an avo smash sit alongside white beans and a fried egg, turning a simple toast into a satisfying meal with real substance.

The quantities make it easy to serve two: one tin of beans, one avocado, two eggs and two substantial slices of bread. Add extra toast, another egg or a small bowl of tomatoes when feeding a larger group. It also works for a casual lunch, particularly if the beans are freshly warmed and the avocado is still bright green.

Save this recipe for your next weekend brekkie, add the ingredients to your shopping list, and make the toast at the last moment for a crisp edge, a creamy centre and a perfectly runny yolk.