This easy breakfast combines creamy avocado with a perfectly cooked egg for a satisfying start to your day. Ready in minutes, it’s a delicious and healthy way to fuel your morning.
COOKBOOK / 1721
Start by toasting your bread on the highest setting until it’s a nice, deep golden brown all over. While the bread is toasting, heat a small pan over medium heat and brush it lightly with oil. Crack an egg into the pan, then sprinkle a pinch of sea salt, black pepper, and red pepper flakes on top. Cover the pan and cook the egg until the whites are set but the yolk is still nice and runny—this usually takes about 3 minutes.
Once the toast is ready, scoop the avocado onto it and spread it out evenly. Give it a good squeeze of fresh lemon juice, then season with a little salt, black pepper, and more red pepper flakes if you like some extra heat. Carefully place the fried egg on top, then gently pierce the yolk and let it run over the avocado. Add a bit more lemon juice if you want, and finally, cut your toast in half to make it easier to enjoy.
- Use ripe avocados for the best creamy texture.
- Cook the egg to your preferred doneness, whether runny or fully set.
- Toast the bread until it’s crisp to add a nice crunch.
This dish is quick, nutritious, and packed with healthy fats and protein. It’s perfect for busy mornings or a light snack. The creamy avocado pairs beautifully with the soft, warm egg for a satisfying bite every time.
Add a sprinkle of chili flakes or a dash of lemon juice for extra flavor. It pairs well with a fresh side salad or a cup of hot coffee. You can also top it with fresh herbs like cilantro or chives.
For best results, prepare and eat immediately. If you have leftover avocado, store it tightly wrapped with a bit of lemon juice to prevent browning. Cooked eggs are best eaten fresh but can be refrigerated for up to one day.
