Breakfast
Avocado toast with egg
Crunchy toast, creamy avocado with lemon and a runny egg on top. Breakfast in ten minutes.
- 10 min5 prep · 5 cook
- EasyDifficulty
- 360 kcalper serving
Ingredients
2 servings
- sourdough bread2 slices
- Ripe avocado1
- Eggs2
- Lemon½
- Olive oil1 tbsp
- Chilli flakesto taste
- Saltto taste
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Steps
- 1
Toast the bread until golden and crunchy.
- 2
Mash the avocado with the lemon juice and a pinch of salt.
- 3
Fry or poach the eggs so the yolks stay runny.
- 4
Spread the avocado on the toast, top with the eggs, a drizzle of oil and chilli flakes.
Tips and questions
- How do I stop the avocado from going brown?
- Mix it with the lemon juice as soon as you mash it and assemble just before eating; it browns within an hour.
- How do I know if an avocado is ripe?
- It gives slightly when pressed near the stem. If it is hard, leave it in a paper bag with a banana for a day or two.
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