Crisp toast topped with mashed avocado, a fried egg, and a squeeze of lemon; ready in 10 minutes.
MBy Mayra
Servings
2
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Sarah M. · Melbourne, AU
Prepare Avocado
1. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork to a chunky texture, then stir in a squeeze of lemon, half of the flaky sea salt, and the black pepper.
2. Toast the sourdough bread until deeply golden and crisp, about 3 minutes.
Cook Eggs
3. Heat the butter and olive oil in a nonstick skillet over medium-high heat until foaming. Crack in the eggs and fry for 2 to 3 minutes, spooning the hot fat over the whites, until the edges are crisp and lacy and the whites are set but the yolks are still runny.
Assemble
4. Spread the mashed avocado generously over each slice of toast and top each with a fried egg.
5. Finish with the remaining flaky sea salt, red pepper flakes, a final squeeze of lemon, and the chives. Serve immediately.
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