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Avocado Toast with Egg
Prep
5 mins
Cook
5 mins
Servings
2
Difficulty
Easy
This is my go to breakfast when I want something that's both satisfying and quick. The beauty of avocado toast with egg is that it comes together in just ten minutes, making it perfect for busy mornings when you don't want to skip a nutritious meal. I love that avocados are packed with heart healthy fats and potassium, which keep me feeling full and energized throughout the morning. The creamy avocado pairs wonderfully with a perfectly cooked egg on top of crispy multigrain bread, and a squeeze of lemon juice brightens everything up. It's one of those simple dishes that feels a bit fancy but requires almost no cooking skills, and it won't break the bank either.
Ella x
Ingredients
- 11 teaspoon butter
- 22 eggs
- 22 slices multigrain bread
- 11 ripe avocado, pitted, peeled
- 11 teaspoon lemon juice, or to taste
- 11 pinch cayenne pepper, sea salt to taste, ground black pepper to taste
Detail level
Instructions
- 1
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
- 2
Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
- 3
Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
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