Avocado Toast with Egg (Sunnyside-Up)
This Avocado Toast with Egg is a delightful twist on a classic! Creamy avocado, a sunny egg, and a squeeze of lime make it irresistible.
Equipment
- Frying Pan
- Toaster
- Spatula
- Knife
- Cutting Board
Ingredients
- 2 large eggs
- 2 slices sourdough bread
- 1/2 lime juiced
- 1 tablespoon olive oil or avocado oil
- to taste lemon pepper
- to taste kosher salt
- to taste pepper
- 2 tablespoons cilantro chopped
Instructions
- Begin by slicing the avocado in half and removing the pit. Use a spoon to scoop the flesh into a bowl. Add the lime juice, a pinch of kosher salt, and a dash of pepper. Mash the avocado to your desired consistency, whether you prefer it smooth or a little chunky.
- While you’re preparing the avocado, toast the sourdough bread slices in your toaster until they are golden brown and crispy. This will create a sturdy base for your toppings.
- In a frying pan, heat the olive oil or avocado oil over medium heat. Crack the eggs gently into the pan, being careful to keep the yolks intact. Allow them to cook until the whites are set but the yolks are still runny, about 3-4 minutes. If you prefer your yolks less runny, cover the pan for a minute to help them cook through.
- Spread a generous amount of the mashed avocado onto each slice of toasted sourdough. Place a sunnyside-up egg on top of the avocado on each toast. Sprinkle with lemon pepper, additional kosher salt, and freshly cracked pepper to taste.
- Finish off your Avocado Toast with Egg (Sunnyside-Up) by sprinkling the chopped cilantro over the top. Serve immediately and enjoy the delightful combination of flavors!
Notes
- Store leftover mashed avocado in an airtight container; adding lime juice can help prevent browning.
- Cooked eggs can be stored in the refrigerator for up to 2 days; reheat gently.
- Toasting fresh bread again is recommended for optimum texture when reheating.