USA · Breakfast and Brunch

Avocado Egg Toast

Two slices of sourdough, toasted until actually crispy.

10 min✻2 servings✻380 kcal
Avocado Egg Toast

Ingredients

  • thick sourdough slices2 piece
  • ripe avocado1 piece
  • eggs2 piece
  • lemon juice1 tbsp
  • salt0.5 tsp
  • black pepper0.25 tsp
  • red chili flakes0.25 tsp
  • olive oil1 tsp

Method

  1. 1Toast the bread on the highest setting of your toaster, or in a dry skillet over medium-high heat for 2 minutes per side. It needs to be properly crunchy — not just warm. Soft toast under avocado turns soggy in two minutes.
  2. 2Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lemon juice and salt. Mash with a fork to your preferred texture — some people like it smooth, some like chunks. Taste it. If it seems flat, add more salt.
  3. 3For a fried egg: heat the olive oil in a small non-stick pan over medium-low heat. Crack the egg in, cover with a lid, and cook 2 to 3 minutes until the white is set and the yolk is still runny. For a poached egg: bring water with a splash of vinegar to a gentle simmer, swirl, lower the egg in from a small cup, cook 3 minutes. For soft-boiled: 6 minutes in boiling water, then ice bath, peel.
  4. 4Spread the avocado mash onto the toasted bread. Place the egg on top. Season with black pepper and chili flakes. A small drizzle of olive oil over the yolk is optional but good. Eat immediately.