Breakfast Toast with Fried Egg and Avocado Recipe
Toast with fried egg and avocado is a popular breakfast in American brunch-style cafés – simple, yet very “Instagrammable”. Crispy bread, creamy avocado, and a runny yolk make a combination that keeps hunger in check for a long time. It’s something between a classic sandwich and a small skillet breakfast dish.
This toast combines simple ingredients into a café-style breakfast that feels special but takes only a few minutes to make. The contrast of crispy bread, creamy avocado, and runny yolk makes it both indulgent and satisfying.
Dlaczego ta wersja działa
- Grubo rozsmarowane awokado stabilizuje jajko i zapobiega spływaniu żółtka.
- Podpieczony na chrupko chleb utrzymuje strukturę mimo wilgotnych dodatków.
- Dodatki jak cytryna, pomidorki i chili balansują tłustość awokado i żółtka.
Chef's tips
Use ripe but not overripe avocados – they should yield slightly to gentle pressure. If you’re making several portions, keep the avocado spread covered and add a little extra lemon juice to slow browning.
How to serve
Serve on a large plate with a small side salad of mixed greens or arugula. Add extra chili flakes or a drizzle of hot sauce if you like a spicy kick.
Na co uważać
- Nie smaż jajek na zbyt dużym ogniu, bo białko się przypiecze, a brzegi będą twarde.
- Zbyt cienko posmarowany tost szybko przemoknie i jajko będzie się ślizgać.
Zamienniki
- Zamiast chleba pszennego użyj żytniego lub razowego i podpiecz go chwilę dłużej, aż będzie wyraźnie chrupki.
- Jeśli nie masz świeżego szczypiorku, użyj natki pietruszki lub drobno posiekanej dymki.
- Olej roślinny możesz zastąpić klarowanym masłem, które doda jajkom maślanego aromatu.
- Płatki chili da się wymienić na kilka kropel ostrego sosu lub szczyptę pieprzu cayenne.
Ingredients
- bread - 4 pieces
- egg - 4 pieces
- avocado - 1 piece
- lemon juice - 1 tablespoon
- vegetable oil - 1 tablespoon
- cherry tomatoes - 100 g
- chives - 2 tablespoons
- salt
- black pepper
- chili flakes - 0.25 teaspoons
Preparation
- Toast the bread in a toaster or on a dry pan for 2–3 minutes on each side, until the slices are lightly browned and crispy.
- Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, a pinch of salt and pepper, then mash with a fork into a smooth spread with small chunks.
- Rinse the cherry tomatoes and cut them in half. Rinse the chives and chop finely.
- Heat the oil in a pan over medium heat. Crack in the eggs, trying to keep the yolks intact. Fry for 3–4 minutes, until the whites are fully set and the yolks are still runny. Season the eggs with salt and pepper at the end of cooking.
- Spread a portion of the avocado mixture over each slice of bread, right up to the edges.
- Place one fried egg on top of each slice. Sprinkle with chopped chives and chili flakes, and arrange the cherry tomatoes on the side of the plate for garnish.
- Serve immediately while the toast is still warm and the yolk is runny.
Storage
This dish is best eaten immediately after preparing. If you have leftover avocado spread, store it tightly covered in the fridge and use within a few hours. Re-toast the bread and fry a fresh egg just before serving.
I like to sprinkle a pinch of flaky sea salt on the yolk right before serving – it really brings out the flavor and adds a delicate crunch.
