Egg & Avocado Toast Breakfast
A bright and creamy breakfast featuring toasted bread topped with mashed avocado and a perfectly cooked egg, creating a satisfying balance of textures and flavors.
Ingredients
For the Base
- 2 slices sourdough or whole grain bread Toast well to prevent sogginess.
- 1 large ripe avocado Use ripe avocado for best texture.
For the Eggs
- 2 large eggs Can substitute with poached or soft-boiled eggs.
- 1 teaspoon olive oil Use less or a nonstick pan to cut calories.
To Season
- 1/4 teaspoon salt Adjust to taste.
- 1/4 teaspoon freshly ground black pepper Adjust to taste.
- 1/4 teaspoon red pepper flakes Optional for heat.
Instructions
Preparation
- Toast the bread slices in a toaster or skillet until golden and crisp.
- Place the avocado in a small bowl and mash it until creamy but slightly chunky, seasoning with a pinch of salt and black pepper.
Cooking
- Heat olive oil in a nonstick pan over medium heat.
- Crack the eggs into the pan and cook until the whites are set and yolks remain soft, about 2-3 minutes.
Assembly
- Spread the mashed avocado evenly over the toasted bread.
- Place one cooked egg on each slice of toast.
Serving
- Season with remaining salt, black pepper, and red pepper flakes, then serve immediately.
Notes
Use ripe avocados for best results. Toast bread well to prevent sogginess. Cook eggs at medium to avoid rubbery whites.