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Avocado and egg toast

Avocado and Egg Toast

A quick, unexpected, and colorful breakfast that will surprise the whole family. I rarely make toast, even though I love it. I can eat a whole loaf at breakfast, especially with jam, condensed milk, or a sweet spread. That's why I try not to buy sandwich bread — it disappears before you know it. But I liked this toast even more than the sweet kind.

Maria

Recipe author

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Composition / ingredients

Servings:

Bread (2 slices, for toast)

Eggs

Avocado

Butter

Paprika

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 6 g

Fats 63 % 20 g

Carbohydrates 19 % 6 g

225 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 20 min

Step 1:

Gather the ingredients. For avocado and egg toast you'll need: bread for toast (any kind — wheat, rye, or a mix, with or without grains; mine is multigrain wheat); a ripe avocado; eggs; butter; ground black pepper; paprika; and salt.
Step 2:

Toast the bread on both sides in a dry skillet or in a toaster. Any bread works, even a plain loaf. The main thing is that it's cut evenly and thin enough — no more than 1/4 inch (5–6 mm) — and that the slice is big enough to hold a whole fried egg from a large egg. If the slice is too small, the egg can just slide off, and instead of a tasty breakfast you'll be cleaning up.
Step 3:

Melt the butter in a skillet and carefully crack in the eggs, trying to keep the whites from spreading too much (egg rings 4–5 inches / 10–12 cm across help) and keeping the yolks whole. Fry the eggs until done. The yolks should stay soft and slightly runny, while the whites should turn fully opaque and set.
Step 4:

Cut the avocado in half and remove the pit. Scoop the flesh out with a spoon into a bowl and mash it into a purée. I used a regular potato masher, since my avocado wasn't very firm — though I deliberately left a few chunks bigger. If you want it perfectly smooth, blend the avocado instead. Season the avocado with salt and pepper and stir.
Step 5:

Spread the mashed avocado onto the toast.
Step 6:

Top each one with a fried egg.
Step 7:

Sprinkle ground paprika over the top. I also added a light dusting of black pepper and salt. Serve right away, while the egg is hot. Enjoy!

I first decided to try avocado back in 2013 — everyone was raving about it and the magazines were full of recipes for it. I bought one and, without tasting it first, decided to make a kind of open sandwich: toast, mashed avocado (blended), and red caviar. I disliked both the combination and the avocado itself. I honestly couldn't understand what all the fuss was about — it just tasted bad! It wasn't until three years ago that I gave the fruit a second chance, in a salad, and there the avocado came through beautifully. It also helped that I got a good one. The first avocado I bought was overripe and already starting to spoil, so it really didn't taste good — but I didn't know that and assumed they were all like that. Turns out they aren't. You just have to pick a good one.