Breakfast · MILI’S PHOTO JOURNAL

Avocado & Egg Toast

Name: Avocado & Egg Toast
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Ingredients: 2 thick slices sourdough or whole-grain bread, about 100 g total; 1 medium ripe avocado, about 150 g flesh; 1 teaspoon lemon juice; 2 large eggs; 2 teaspoons olive oil; 1 tablespoon water; 1/4 teaspoon fine salt, divided; 1/8 teaspoon freshly ground black pepper; 1 teaspoon hot sauce

Avocado slices and a warm fried egg turn crisp toast into a filling breakfast with a hot-sauce finish.

15 minEasy2 topped slices

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By Mili · Photo-inspired recipe

Two avocado toasts topped with eggs and streaks of red sauce.

A LITTLE KITCHEN BACKSTORY

Let’s make something lovely.

Sliced avocado gives this toast a different texture from a mashed topping. The egg sits over the slices, with hot sauce bringing a bright finish to the rich ingredients.

The proposed version cooks the egg until both the white and yolk are firm. Use a lid briefly to help the top set without needing to over-brown the underside.

APRON OPTIONAL. APPETITE ENCOURAGED.

Avocado & Egg Toast

PREP8 minCOOK7 minTOTAL15 minMAKES2 topped slices

What you’ll need

Toast

2 thick slices sourdough or whole-grain bread, about 100 g total
1 medium ripe avocado, about 150 g flesh
1 teaspoon lemon juice
2 large eggs
2 teaspoons olive oil
1 tablespoon water
1/4 teaspoon fine salt, divided
1/8 teaspoon freshly ground black pepper
1 teaspoon hot sauce

Let’s do this

1
Toast and slice
Toast the bread until golden and crisp. Wash the avocado, halve it carefully, remove the pit, and slice the flesh. Sprinkle the slices with the lemon juice and half the salt.
2
Cook the eggs
Heat the oil in a nonstick skillet over medium-low heat. Crack in the eggs and season with the remaining salt and pepper. Cook for 3 minutes. Add the tablespoon of water at the side of the pan, cover, and cook for another 2–4 minutes, until the whites and yolks are firm.
3
Build the toast
Divide the avocado slices between the toast pieces. Top each with an egg and 1/2 teaspoon hot sauce. Serve immediately.

Allergen heads-up

Egg, Wheat (bread; check for additional bread allergens). Check every ingredient and substitute for your own needs.

THE LITTLE THINGS THAT MAKE A DIFFERENCE

Before the happy first bite.

Lower heat gives you more time to set the egg without scorching the underside.

Slice the avocado just before assembling.

Use a wide spatula to lift the egg cleanly from the pan.

Save some for later

Serve immediately for the best texture. If necessary, refrigerate the cooked eggs and avocado separately within 2 hours and use within 24 hours. Reheat the eggs to 165°F/74°C and make fresh toast before assembling.

YOU MIGHT BE WONDERING

A few kitchen questions.

THE REAL-LIFE CAMERA ROLL

From my kitchen.

the beautiful & the messy

Avocado & Egg Toast

Let’s make something lovely.

Avocado & Egg Toast

What you’ll need

Toast

Let’s do this

Toast and slice

Cook the eggs

Build the toast

Before the happy first bite.

A few kitchen questions.

Can I use scrambled eggs instead?

Why does this recipe specify firm yolks?

Can I add cheese?

From my kitchen.

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