🥞 Ingredients
- 2 thick slices sourdough or whole-grain bread
- 1 ripe avocado
- 2 large eggs
- 1 teaspoon fresh lemon juice
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil or butter
- Pinch of red pepper flakes, optional
- 1 tablespoon chopped chives or parsley
- Cherry tomatoes or microgreens, optional
👩🍳 Preparation
Toast the Bread
Toast the bread until golden and crisp on the outside while still slightly tender in the center.
⏱ About 3–4 minutesPrepare the Avocado
Scoop the avocado into a bowl. Add lemon juice, salt and black pepper, then mash with a fork until creamy but still slightly chunky.
⏱ About 2 minutesHeat the Pan
Warm a nonstick skillet over medium heat and add the olive oil or butter.
⏱ About 1 minuteCook the Eggs
Crack the eggs into the skillet and cook until the whites are set and the yolks are cooked to your preference.
⏱ About 3–5 minutesSpread the Avocado
Divide the mashed avocado between the toasted bread slices and spread it evenly from edge to edge.
⏱ About 1 minuteAdd the Eggs
Place one cooked egg on top of each slice of avocado toast.
⏱ About 1 minuteSeason and Garnish
Finish with red pepper flakes, chopped chives or parsley, and a little extra black pepper if desired.
⏱ About 1 minuteServe
Serve immediately while the toast is crisp and the eggs are warm.
⏱ About 1 minute📦 Storage
Avocado toast is best enjoyed immediately. If needed, keep the mashed avocado covered tightly in the refrigerator for up to 1 day.
🍓 Serving Suggestions
Serve with fresh fruit, a simple green salad, roasted tomatoes or breakfast potatoes for a complete breakfast or brunch.