Avocado Toasts With Fried Egg, Olives, and Smoked Paprika

Upgrade your avocado toast with olives, a fried egg, and a sprinkle of smoked paprika! This quick and easy breakfast will keep you satisfied all the way to lunch.

Avocado Toast with Fried Egg, Olives, and Paprika

This recipe is brought to you in partnership with The California Olive Committee.

Taking a cue from Spanish cuisine, this toast brings together the mellow, buttery California Green Ripe Olives and spicy-sweet peppadew peppers with creamy avocado.

Mild peppadew peppers are slightly pickled and only a little bit hot. Look for them in jars or in bulk at the salad bar at your grocery store. You could also use sliced jalapenos from a jar if you want to really spice it up.

Avocado Toast with Fried Egg, Olives, and Paprika - Prep

Also look for green ripe olives from California in particular. These olives are milder in flavor than other varieties and have a firm, meaty texture that works well with the crunchy peppadews and the creamy avocado.

Top it with a fried egg and a sprinkle of smoked paprika, and breakfast is served!

More Avocado Toast Recipes

Avocado Toasts With Fried Egg, Olives, and Smoked Paprika

Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 4 servings


  • 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
  • 2 ripe avocados, halved, pit removed, and sliced
  • 1/8 teaspoon salt
  • Fresh ground black pepper, to taste
  • 4 lemon wedges
  • 1/4 cup sliced California Green Ripe Olives
  • 1/4 cup sliced mild peppadew peppers (or substitute sliced roasted red peppers)
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • Smoked paprika, for garnish


  1. In a toaster, toast the bread until golden brown, or to the desired doneness
  2. Add the toppings:

    Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.

    Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.

  3. Fry the eggs:

    In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

    Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

    Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.

  4. Serve the toasts immediately