Enjoy a nutritious and delicious breakfast with this creamy avocado toast topped with perfectly cooked eggs. Packed with healthy fats, protein, and a burst of flavor, this dish is a fantastic way to fuel your day. Whether you like your eggs scrambled, poached, or fried, this versatile meal will quickly become your go-to morning recipe.
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Key Information:
- Preparation time: 10 minutes
- Cooking time: 5 minutes
- Total time: 15 minutes
- Number of servings: 2
- Serving size: 1 slice of toast with 1 egg
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 12g
- Carbohydrates: 28g
- Fat: 20g
- Fiber: 7g
- Sodium: 350mg
Ingredients:
- 1 ripe avocado (about 150g / 5.3 oz)
- 2 large eggs
- 2 slices whole-grain or sourdough bread (80g / 2.8 oz)
- 1 tablespoon lemon juice (15 ml)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil or butter (15 ml)
- Optional toppings: red pepper flakes, microgreens, cherry tomatoes, or sesame seeds
Method of Preparation:
- Prepare the avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until smooth but slightly chunky. Add lemon juice, salt, and pepper to taste, and mix well.
- Toast the bread: While preparing the eggs, toast your bread slices until golden and crisp.
- Cook the eggs:
- Fried Eggs: Heat 1 tablespoon of olive oil or butter in a non-stick pan over medium heat. Crack the eggs into the pan and cook for 2-3 minutes until the whites are set but the yolks remain runny. For a firm yolk, cook for an additional 1-2 minutes.
- Scrambled Eggs: Beat the eggs in a small bowl with a pinch of salt and pepper. Pour into a non-stick pan with olive oil or butter on medium-low heat, and cook, stirring frequently, for 2-3 minutes until soft and fluffy.
- Poached Eggs: Bring a pot of water to a gentle simmer, add a splash of vinegar, and swirl the water with a spoon to create a vortex. Gently crack the eggs into the water and poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
- Assemble the toast: Spread a generous amount of mashed avocado on each slice of toasted bread. Top with the cooked eggs, and season with additional salt, pepper, and optional toppings like red pepper flakes or microgreens.
- Serve immediately and enjoy your healthy and satisfying avocado toast with eggs!
Tips for Culinary Success:
- Use ripe avocados: Ensure your avocado is ripe by gently pressing it—if it yields slightly, it's ready to use.
- Customize your eggs: Adjust the cooking time of the eggs based on your preference—runny or fully cooked yolks.
- Toast your bread well: A crisp toast provides a great texture contrast to the creamy avocado.
- Add extra flavor: For a kick, sprinkle chili flakes, drizzle olive oil, or add a splash of hot sauce on top.
- Serve immediately: Avocado can brown quickly, so prepare the dish right before serving to enjoy the freshest flavors.
FAQs:
- Can I make this recipe with gluten-free bread? Yes! Simply swap the whole-grain or sourdough bread with your favorite gluten-free alternative.
- How can I store leftover avocado? To prevent browning, store the mashed avocado in an airtight container with plastic wrap pressed directly onto the surface. It should last in the fridge for up to 24 hours.
- Can I use different toppings? Absolutely! This recipe is versatile—add your favorite toppings such as feta cheese, smoked salmon, or fresh herbs like cilantro or basil.
- What if I don't have lemon juice? Lemon juice helps prevent the avocado from browning, but you can substitute it with lime juice or skip it if needed.
- Can I cook the eggs ahead of time? For the best taste and texture, eggs are best cooked fresh. However, if you’re short on time, boiled eggs can be prepared in advance and sliced over the toast.