Elevate your morning routine with this Easy Egg and Avocado Toast. This recipe strikes the perfect balance between creamy, crunchy, and savory, offering a high-protein, heart-healthy start to your day. It’s a cafe-style breakfast you can whip up in under 10 minutes.
Recipe Description
This dish features thick slices of artisanal sourdough toasted to golden perfection, topped with a generous layer of zesty, mashed avocado. Two sunnyside-up eggs provide a rich, runny yolk that acts as a natural sauce, while pops of roasted cherry tomatoes and a drizzle of chili oil add a hit of sweetness and heat. Finished with fresh dill and cracked black pepper, it’s as visually stunning as it is delicious.
Ingredients
2 Slices of Sourdough or your favorite crusty bread
1 Ripe Avocado
2 Large Eggs
Handful of Cherry Tomatoes, halved
1 tsp Lemon juice (to keep the avocado bright)
Garnish: Fresh dill, chili oil (or red pepper flakes), salt, and black pepper
Optional: A drizzle of olive oil for frying
Instructions
Prepare the Base: Toast your bread slices until they are firm and golden brown.
Mash the Avocado: In a small bowl, mash the avocado with lemon juice and a pinch of salt until it reaches your desired consistency (chunky or smooth).
Cook the Eggs: Heat a non-stick skillet over medium heat with a touch of oil. Crack the eggs into the pan. Cook until the whites are set but the yolks remain runny (about 3 minutes).
Blister the Tomatoes: While the eggs cook, toss the cherry tomatoes into the same pan for 1–2 minutes until they soften slightly.
Assemble:
Spread a thick layer of mashed avocado over the toast.
Carefully slide one fried egg onto each slice.
Arrange the tomatoes around the eggs.
The Finishing Touch: Drizzle with chili oil for a bit of "kick," and sprinkle generously with fresh dill and cracked black pepper.
Pro Tip: For an extra layer of flavor, rub a peeled garlic clove over the warm toasted bread before adding the avocado!
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