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.
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
2
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
Main Ingredient:
eggs
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
In fridge:
1 days
Freezing:
No
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.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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