Description
How to make sunny-side up eggs with smashed avocado and toast. Whenever I eat this I'm convinced it's the best breakfast to mankind!
Ingredients
Scale
- 1 whole ripe avocado
- 2 large eggs
- 2 tablespoons olive oil
- 2 slices of toasted bread (homemade, ciabatta, sourdough, whole wheat, or gluten-free)
- salt and pepper, to taste
Instructions
- Step 1: Heat the oil to fry the eggs: In a non-stick pan heat the oil on low or medium-low heat.
- Step 2 - Make the toast & prep the avo: Meanwhile pop 2 slices of toast into the toaster.
Slice the avocado in half and remove the pit. Scoop the flesh into a bowl and use a fork to mash it up or add it directly onto the toast. Keep the avocado a little chunky for texture! I like seasoing with salt and pepper and a squeeze of fresh lemon juice. - Step 3 - Cook the sunny-side up eggs: Gently crack the eggs into the oil and let them cook without interference. Let it cook slowly for about 2-3 minutes until the whites are set but the yolk is still runny.
- Step 4 - Assemble the Toast: Once your bread is toasted and the egg is cooked, it’s time to assemble! Spread a generous amount of mashed avocado on each slice of toast. Top it with the sunny side up egg.
Sprinkle some extra salt, pepper, and any optional toppings like red pepper flakes, fresh herbs and a drizzle of olive oil.
Notes
Want your eggs cooked a little more?
Simply cover the pan for a minute or two until it’s to your liking.
How to control the level of soft/hard cooked egg yolk
I prefer using a spoon to scoop the fat over the yellow. With a couple scoops the yolk is cooked, take them off the heat to prevent any further cooking. This way, you are looking at the eggs (not covered) and you control when to remove them from the heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, brunch
- Cuisine: American
Nutrition
- Calories: 206
- Sugar: 1
- Sodium: 100
- Fat: 17
- Saturated Fat: 3
- Carbohydrates: 10
- Fiber: 4
- Protein: 5
- Cholesterol: 82