Loaded Avocado & Egg Breakfast Toast with Spiced Meat -

Step-by-Step Instructions

Heat a skillet over medium heat.
Add the ground meat. If it’s very lean, add a teaspoon of olive oil.
Cook, breaking it up with a spatula, until it starts to brown and loses its pink color.
Add the chopped onion and cook for 3–4 minutes, stirring, until the onion softens and turns translucent.
Stir in the garlic, smoked paprika, cumin, chili powder (if using), salt, and pepper. Cook for 30 seconds–1 minute until fragrant.
Add the tomato sauce and stir well.
Reduce the heat to low and let the mixture simmer for 3–5 minutes, until slightly thickened and saucy, not watery.

Taste and adjust seasoning: add more salt, pepper, or chili if you want it spicier.
Turn off the heat, cover, and keep warm.

While the meat is simmering, brush both sides of each bread slice with olive oil or butter.
Toast the bread:
- In a dry skillet or grill pan over medium heat, 1–2 minutes per side until golden, or
- In a toaster, then quickly sear one side in a hot pan for extra crunch.

You want the bread crispy at the edges but still soft enough in the center to soak up the egg yolk.

Choose your favorite style. The photo looks like a fried egg with a set white and runny yolk.

Fried eggs (recommended):

Heat a small non-stick pan over low–medium heat with a bit of oil or butter.
Crack the eggs into the pan.
Cook gently until the whites are set and the yolks are still runny (or to your preferred doneness).
Season lightly with salt and pepper.

Alternative: Poached or soft-boiled eggs also work beautifully if you prefer.

Cut the avocado in half, remove the pit, and peel.
Slice into wedges or thin slices.
Sprinkle lightly with a pinch of salt and a few drops of lemon or lime juice if you want to prevent browning.

Now bring everything together like in the picture.

For each plate:

Place two slices of toasted bread on the plate.
Spoon a generous layer of the spiced meat mixture over each slice, spreading it almost to the edges.
Arrange avocado slices on top of the meat.
Sprinkle with crumbled feta or other cheese.
Gently place one cooked egg over the toast (either centered on one piece or slightly overlapping both).
Finish with:
- A small pinch of smoked paprika or chili powder on the egg yolk
- A sprinkle of fresh chives or green onion
- Extra salt and pepper, if needed

Serve immediately while everything is hot and the egg yolk is still soft.

Make it lighter: Use ground turkey or chicken instead of beef or sausage, and go easy on the cheese.
Extra veggies: Add a small handful of baby spinach or sautéed mushrooms between the meat and avocado.
Cheese options: Feta adds tang, but shredded cheddar, Monterey Jack, or even parmesan will also work.
Spice level:
- Mild – skip the chili and use only smoked paprika.
- Hot – add extra chili powder or a few drops of hot sauce to the meat.
Bread choices: Thick slices of sourdough or rustic country bread work best; they stay strong under all the toppings.

This dish is very flexible:

Brunch plate: Serve with a small side salad of cherry tomatoes and greens.
Breakfast for a crowd: Double or triple the recipe and set up a “toast bar” with bread, meat, avocado, eggs, and toppings so everyone builds their own.
Dinner: Add roasted potatoes or sweet potato wedges on the side for a full meal.

The spiced meat can be made up to 3 days in advance and stored in the fridge. Reheat gently in a pan before serving.
Avocado and eggs are best prepared just before serving.
Leftover assembled toast doesn’t keep very well (the bread softens), so it’s better to assemble only what you’ll eat right away.