I absolutely love avocados, and we all know that avocados, for the most part, are pretty good for you in moderation. Half an avocado contains 20% of your daily recommended fiber, has the good monounsaturated fats that help lower cholesterol, and is chock full of vitamins and nutrients! They even help with your body’s absorption of antioxidants, which put simply, keeps your body healthy. Now I know that avocados are calorie-dense and basically a fat-bomb, but I find that this makes them the PERFECT addition to breakfast toast!
Okay okay, now I know what you’re thinking….. avocado toast is so last year, but I have yet to jump off the bandwagon. It’s such a healthy, hearty and versatile breakfast that I find it impossible to move on. Sometimes I’ll eat it with arugula and prosciutto. Sometimes I top it with tomatoes and fresh mozzarella or burrata. Sometimes I eat it all by itself! This recipe, however, is my go-to when I need to eat quickly and stay full for as long as possible. Paired with a hearty whole-grain bread and a protein-dense egg, it is sure to do just that!
One of the biggest struggles with avocado toast is not making it bland or mushy, and this recipe addresses both of those concerns. On blandness: Mashed avocado can remind people of baby food. There, I said it. To combat this I added cumin, cayenne, and lemon in addition to the standard salt and pepper. This trifecta is one of my FAVORITE combinations of good flavors–there’s a slight bite with the spiciness of cayenne when paired with the acidity of lemon juice, but the cumin adds a warm nuttiness that I find addicting. As for mushiness, by toasting slices of thicker cut bread you ensure a sturdy base for all of this goodness. Duh, right? But the real secret to combatting mushiness is ALL in the egg!
I could do a whole post on this egg method, and if there is enough interest, I will. However, to put it simply, this egg is both fried and steamed, and the result is absolutely divine. The edges are brown and crispy, the middle is as dense as custard, and the yolk is perfectly runny. The trick is to flash fry the egg on high heat in butter. Once the edges turn brown, cover the pan, turn off the heat, and walk away for up to 4 minutes. The photographed egg was left for 3 minutes. I’m drooling just thinking about it!
Avocado Toast with My Favorite Fried Egg
- 1 T Butter
- 2 Large Eggs
- 2 Slices Thick Bread (Whole Grain is ideal)
- 1 Medium Avocado, Chunked
- 1 T Lemon Juice
- 1/2 t Cumin
- 1 dash of Cayenne
- Salt and Pepper
- Step 1 Heat butter on high heat until melted and slightly bubbly.
- Step 2 Crack eggs into pan, add salt and pepper, and cook until edges start to turn brown. The top should still be translucent and runny.
- Step 3 Cover and turn off heat. Let stand for 1-3 minutes depending on desired level of runniness. (Egg pictured was 1.5 minutes)
- Step 4 Drop two slices of toast into the toaster.
- Step 5 Combine avocado, lemon, and spices in a bowl and mash–leaving some chunkier bits.
- Step 6 Once toast is done, divide avocado mixture onto each slice. Top with egg and any other toppings you desire (I like scallions and an extra dash of cumin).