Description
Crispy golden toast topped with creamy smashed avocado and perfectly cooked sunny side up eggs, finished with fresh herbs and a touch of lemon. A quick, nourishing meal that feels like your favorite café breakfast at home.
Ingredients
Scale
- 2 medium ripe avocados, peeled and pitted
- 4 large eggs
- 4 slices thick cut bread
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh lemon juice
Instructions
- Heat a nonstick skillet over medium low heat and prepare the toaster.
- In a bowl, mash the avocados with lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon black pepper until slightly chunky.
- Add olive oil to the warm skillet.
- Toast the bread slices until golden brown and crisp, then spread a generous layer of smashed avocado on each slice.
- Crack the eggs into the skillet and cook for 3 to 4 minutes until the whites are set and the yolks remain runny. Season with the remaining salt and pepper.
- Place one egg on each slice of avocado toast and sprinkle with chopped parsley.
- Serve immediately while warm and enjoy.
Notes
- Use ripe avocados that yield slightly to gentle pressure for the best texture.
- Cook eggs on medium low heat to keep the yolks soft and glossy.
- Toast the bread just before serving to maintain crispness.
- Add chili flakes or sliced tomatoes for extra flavor variation.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 185mg