Avocado Toast with Egg
User Reviews
5
Avocado Toast with Egg
Description
This recipe begins with toasting a slice of whole grain or preferred bread until golden and crisp. Quartered avocado is spread and mashed on top, seasoned lightly with salt and black pepper. Eggs can be prepared in several ways: fried in butter with a runny or cooked yolk, gently scrambled for a soft texture, boiled for varying doneness, or delicately poached using vinegar in simmering water.
The richness of the avocado complements the eggs’ protein, offering a balanced texture from creamy to firm depending on egg style. The seasoning helps enhance the natural flavors without overpowering.
Avocado toast with egg works well as a standalone meal for breakfast or brunch. It can be customized based on egg preference and bread type to suit dietary needs or taste. The recipe’s flexibility allows for a quick, wholesome start to the day.
To best preserve the avocado’s freshness and prevent browning, eat the toast soon after assembly. Any leftover avocado should be stored airtight with a bit of lemon or lime juice to maintain color for up to a day in the refrigerator. The recipe serves one and can be easily scaled.
Ingredients
- ¼ avocado seeded and peeled
- 1 lice whole grain bread or bread of choice
- salt to taste, sea salt
- black pepper to taste
Fried Eggs
- ½ tablespoon butter
- 1 egg large
Scrambled Eggs
- ½ tablespoon butter
- 2 egg
Boiled Eggs
- 2 egg
Poached Eggs
- 2 teaspoons white vinegar
- 1 egg large
Instructions
- Toast the bread in a toaster until golden and crispy, place the quarter avocado over the toast, slice it and mash it on top of the toast. Top with eggs of choice, and season with salt and pepper, to taste.
- For fried eggs: Heat butter in nonstick skillet over medium-high heat until hot. Break the egg onto the skillet and immediately reduce the heat to low. Cook uncovered until whites are completely set and yolks are thickened to your liking, about 5-7 minutes.
- For scrambled eggs: Heat butter in nonstick skillet over medium-high heat until hot. Whisk the eggs in small bowl, then carefully pour into the center of the pan. When the edges start to set, start to gently fold the eggs until the eggs are cooked through, about 2-3 minutes.
- For boiled eggs: Place the eggs in a saucepan. Pour cool water over the eggs until fully submerged. Bring the water to a rolling boil, then reduce the heat to low and cook according to the desired doneness: 4 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling.
- For poached eggs: Bring a large pot of water to a boil. Crack one egg into a small bowl. Stir vinegar into the water and create a vortex with the boiling water. Lower the heat so the water creates a rolling boil at the bottom of the pot. Then, carefully add the egg to the middle of the pot and cook for 3-4 minutes, according to desired doneness. Remove the egg with a slotted spoon.
Notes
- Prepare and consume avocado toast immediately for best flavor and to avoid browning of the avocado.
- Store unused avocado in an airtight container with lemon or lime juice to slow oxidation for up to 24 hours.
- Serving size includes one slice of toast with 1/4 avocado and one fried egg, but egg preparation and quantity can be adjusted to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1serving
Amount Per Serving
Calories 197 kcal
% Daily Value*
| Calories | 197kcal | 10% |
| Carbohydrates | 5g | 2% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 179mg | 60% |
| Sodium | 150mg | 6% |
| Potassium | 304mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 486IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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