Avocado Egg Crostini

  • Author: The Kitchen Whisperer

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  • 1 long French baguette
  • 34 eggs, large
  • 1 tsp butter, unsalted
  • 12 avocados
  • Sriracha
  • Flake Sea Salt
  • Fresh black pepper
  • 1 Tbl olive oil


  1. Preheat the oven to 350F, rack in the middle. Slice the bread on an angle to get elongated slices. Brush one side lightly with olive oil. Place the bread on a rimmed baking sheet and bake for 8 minutes. Remove from the oven, flip, brush the other side with oil and bake for another 6-8 minutes or just until the bread is crisp but not browned or burned. Remove from the oven and set aside.
  2. In a heated 10” or larger non-stick pan over medium heat crack the eggs – do not crowd the pan. Allow the whites to set slightly then gently break the yolks pushing the yolks out over on top of the whites. Cook for a few minutes and flip, removing the pan from the heat.
  3. While the eggs are cooking cut the avocados in half, remove the pit and remove the pulp from the shell. Taking a sharp knife, start at the one end and make thin slices all the way down. Do this for as many crostinis you have. I like to go with 3-4 slices for crostini.
  4. Cut the eggs in strips to fit on top of the crostinis, top with a few avocado slices, sprinkle with flake sea salt and fresh pepper. Drizzle or dot on the Sriracha (your choice as to how little or how much you want).
  5. Serve immediately.
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