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Greek Avocado & Egg Toasts

Greek Avocado & Egg Toasts

  • Author: Molly
  • Total Time: 15 minutes
  • Yield: 4 servings 1x


These Greek Avocado & Egg Toasts are an ideal way to jumpstart your day! A vamped up version of the trend-turned-classic avocado toast. Fresh, bright, briny Greek salad tops off a perfectly poached egg sitting atop buttery avocado toast. Healthy and hearty, just the way mornings should start!


  • 4 eggs
  • 4 pieces crusty sourdough or multigrain bread
  • 2 ripe avocados, sliced or mashed
  • 1 cup cherry or grape tomatoes, halved
  • ½ cup thinly sliced cucumbers (I like the baby seedless ones)
  • ¼ cup diced kalamata olives
  • ¼ cup crumbled feta cheese
  • 1 tablespoon red wine vinegar
  • A drizzle of extra-virgin olive oil
  • Salt and pepper, to taste
  • Dried oregano, to taste


  1. First, cook your eggs and toast your bread. I like to do poached eggs here, but any variety you prefer will work!
  2. While your eggs and bread are cooking, prep your avocado by slicing or mashing it for the toast.
  3. In a medium bowl, combine the tomatoes, cucumbers, olives, feta cheese, vinegar, and a drizzle of the olive oil. Toss well to combine. Sprinkle with a little salt and pepper, to taste (you won’t need much salt – both the cheese and olives are plenty salty!). Sprinkle in a little dried oregano and toss again.
  4. Top the toasted bread with the avocado. Top the avocado with a few tablespoons of the tomato salad. Top with the eggs and some more of the tomato salad.
  5. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: breakfast

Keywords: egg and avocado toast, Greek avocado and egg toast, avocado toast, Greek recipes, Greek salad, healthy breakfast ideas, healthy breakfasts