This simple breakfast combines creamy avocado and a perfectly cooked egg for a delicious start to your day. Ready in minutes, it’s a healthy and satisfying option that’s perfect for busy mornings.
Start by toasting your bread on the highest setting until it’s a nice, deep golden brown all over. While that’s happening, heat a small pan over medium heat and brush a little oil onto it. Crack in the egg, then sprinkle a pinch of sea salt, black pepper, and some red pepper flakes on top. Cover the pan and let it cook until the whites are set but the yolk is still runny—this usually takes about 3 minutes.
Next, scoop the avocado onto your toast and spread it out evenly. Give it a squeeze of fresh lemon juice, then season with a bit of salt, black pepper, and red pepper flakes to taste. Place the fried egg on top, gently pierce the yolk, and let it run over the avocado. If you like, add a little more lemon juice for extra brightness. Finally, cut your toast in half and enjoy!
- Use ripe avocados for the best creamy texture and flavor.
- Cook the eggs to your preferred doneness, whether soft, medium, or hard.
- Toast the bread just until golden to add a nice crunch without being too hard.
This dish is a perfect blend of creamy avocado and protein-rich eggs, making it both satisfying and nutritious. It comes together quickly, making it ideal for busy mornings or a light meal any time of day.
Pair this toast with a fresh side salad or some sliced tomatoes for a refreshing contrast. A sprinkle of chili flakes or a drizzle of olive oil can add an extra kick of flavor.
If you need to store leftovers, keep the avocado and egg separate to prevent sogginess. Store avocado in an airtight container with a little lemon juice to slow browning. Eggs can be refrigerated for up to two days but are best enjoyed fresh.
