Toast topped with mashed avocado and a fried egg; ready in about 10 minutes.
MBy Mayra
Servings
2
2 slice sourdough bread
1 piece ripe avocado
1 tbsp lemon juice
2 piece large eggs
1 tbsp butter
0.5 tsp flaky sea salt
0.25 tsp black pepper
0.25 tsp red pepper flakes
1 tbsp fresh chives (garnish)
1 tsp extra virgin olive oil
Calories
361 kcal
Protein
12g
Carbs
29g
Fat
23g
Fiber
6g
Sugar
3g
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Avocado Mash
1. Halve the ripe avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork to a chunky-creamy texture, then stir in the lemon juice, half of the flaky sea salt, and half of the black pepper.
2. Toast the sourdough bread until deep golden and crisp, about 3 minutes.
2 slice sourdough bread
3. Meanwhile, melt the butter in a non-stick skillet over medium-high heat until foaming. Crack in the large eggs and cook for 2 to 3 minutes until the whites are set and the edges are crisp but the yolks are still runny, or flip briefly for a firmer yolk. Season with the remaining salt and black pepper.
2 piece large eggs,
1 tbsp butter,
0.2 tsp flaky sea salt,
0.1 tsp black pepper
Assemble
4. Spread the mashed avocado generously over the toast, then top each slice with a fried egg.
5. Drizzle with the extra virgin olive oil, sprinkle with red pepper flakes and fresh chives, and serve immediately.
0.2 tsp red pepper flakes,
1 tbsp fresh chives (garnish),
1 tsp extra virgin olive oil
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