Avocado Toast with Egg
Sourdough, smashed avocado, fried egg, chili flake and lemon.
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Chunky smash, not paste. You want pieces of avocado you can taste, not a smooth puree. Five fork mashes max, then stop.
Ingredients
Everything below makes 2 servings.
- 1 largeripe avocado
- 2 slicessourdough bread slices (thick)
- 2large egg
- ½lemonjuiced
- ¼ tspred pepper flakes
- 2 tspolive oil
- ½ tspflaky sea salt
- ¼ tspblack pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 415calories
- 14gprotein
- 37gcarbs
- 25gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve, pit, and scoop avocado into a small bowl.
Toast
Toast sourdough slices until deeply golden and crisp on the edges. (Toaster works; skillet with a tiny film of olive oil works better.)
3 min · hands onSmash avocado
Add lemon juice, a pinch of flaky salt, pepper to the avocado. Smash with a fork - leave it chunky, not pureed.
1 min · hands onFry eggs
Heat olive oil in nonstick over medium. Crack in eggs. Cook 3 min for crispy edges and runny yolks (or however you like).
3 min · hands onBuild
Pile smashed avocado onto each toast. Top with fried egg. Scatter red pepper flakes, flaky salt, more pepper.
1 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Poach in barely-simmering vinegar water 3 min. Adds about 2 minutes.
Skip egg; double the avocado and add cherry tomato. Saves about 3 minutes.
Slice a half-orange or scatter berries alongside. Adds about 2 minutes.
Any sturdy gluten-free bread works; toast well so it holds the topping.
What keeps
Eat immediately. Avocado browns within 30 min; toast goes soft.
The whole appeal is hot toast and cool avocado and just-fried egg - none of which holds.
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