For me, avocado toast is a perfect breakfast. Lightly toasted bread topped with creamy slices of avocado and a sunny-side-up egg cooked just long enough to set the whites so when the yolk breaks open it oozes onto the plate. It’s my most favorite way to start the day.
- It goes without saying, but any kind of bread will work. Lately, I’ve been toasting slices of multi-grain bread.
- I buy unripened avocados and leave them on the kitchen counter. Once they ripen – that is, once I gently press them to feel their softened flesh under the skin – I pop them in the refrigerator. This slows down the ripening and they keep well for several days. Otherwise, if I left them out, they would quickly turn mushy.
- On a busy morning, I might go as simple as sliced avocado on the toast, seasoned just with some salt and pepper, along with the egg. But, when a few extra minutes are available I like to top the avocado with chopped fresh herbs and a pinch of red pepper flakes.
- For the egg, it’s as simple as cooking it over low heat. I cover the pan and keep an eye on it – it takes less than five minutes for the whites to set at which point I slide it out of the pan onto the toast.
- Coffee is usually the drink of choice, but sometimes I take a few extra steps and make a pineapple smoothie.
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This is how I like to start the day. A simple piece of toast topped with creamy avocado, fresh herbs, and a sunny-side-up egg. This recipe calls for chopped parsley and dill, but fresh basil, chives, cilantro, or a combination of any of them will work well, too.
- 1 slice bread
- 1/2 tablespoon unsalted butter
- 1 egg
- 1/2 small avocado
- 1 teaspoon chopped parsley
- 1 teaspoon chopped dill
- 1 pinch red pepper flakes
- 2 pinches of salt divided
- 2 pinches of black pepper, divided
- Pop the toast in the toaster. While the bread toasts cook the egg by first melting the butter over low heat in a small (8-inch) non-stick skillet. Once the butter is melted, crack the egg into the skillet and cover the skillet with a lid. Cook the egg until the white is opaque and cooked through, about 3 to 4 minutes.
- While the egg cooks, prep the avocado. Slice the avocado in half by inserting your knife into it until you reach the pit. Run your knife around the avocado and then twist the avocado to break it in half. Remove the pit (the safest way is to run a spoon around it to loosen it). Slice the avocado, while it’s still in its skin, into thin slices. Use a spoon to scoop out the slices and place them on the toast. Wrap the other half of the avocado in plastic wrap. You can keep it in the refrigerator for up to a day.
- Spread the avocado slices on the toast. Sprinkle the parsley, dill, red pepper flakes, 1 pinch of salt and 1 pinch of pepper over the top. Top the avocado with the cooked egg and season it with another pinch of salt and pepper.
Nutrition estimates may vary depending on the kind of bread you use. I used one slice of whole-grain bread, which is included in the estimates.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
- Serving Size: whole recipe
- Calories: 345
- Sugar: 3g
- Sodium: 234.3mg
- Fat: 22.7g
- Saturated Fat: 7g
- Carbohydrates: 24.1g
- Fiber: 7.7g
- Protein: 13.2g
- Cholesterol: 201.3mg
Keywords: avocado toast, sunny side up egg
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.