Avocado toast with fried egg! Breakfast is served. Yummy and totally satisfying. And it is so good with Mary Jo’s alfalfa sprouts and a little sliced tomato. I could definitely have this 2 or 3 times a week for breakfast or even for lunch.
I have been seeing this avocado toast thing lately, but I’d never had it before. My loss I guess. Anyway, I made some guacamole for New Year’s Eve and had an avocado leftover, just waiting to be used. It was perfectly ripe and I knew I had to try my hand at avocado toast with fried egg. I wanted to keep it pretty simple and healthy, so I didn’t use much fat (olive oil) or butter on the toast. The blending of the flavors in the egg, sprouts, and tomato don’t need anything but a little salt, pepper and for heat, cayenne pepper in the avocado. Tabasco mixed with the avocado would also be a nice addition. Next time I’ll try that.
So avocados…in particular the most available kind, Haas avocados are full of healthy benefits you should check out. Here’s an article explaining the 19 Best Benefits of Avocados. There are lots of varieties of avocados but the “Alligator Pear” or Haas is the kind in most stores. Haas is the kind with dark green, bumpy textured skin. It is picked and only ripens after picking. That’s why you sometimes have to bring them home and allow a couple days for them to fully ripen. There is nothing worse than hoping to make some guacamole and have an avocado that’s still too hard to mash. If you can squeeze the avocado and a slight impression can be made, the avocado should be ripe enough to eat.
Another way to check the ripeness is to check the stem. If you can easily remove the small stem and the skin under it is green and when squeezed the skin gives a little, you should be good to go. If the skin under the stem is brown, the avocado is overripe, and when squeezed it gives quite a lot. Overripe avocados have brown spots from age and bruising. Alternatively, if the little stem won’t come off, the avocado is obviously not ripe yet.
Avocado Toast with Fried Egg
I started out with a couple slices of Mary Jo’s home baked sandwich bread. This bread is 75% white bread flour and 25% whole wheat. Check out her brand new baking website, MJ Bakes a Lot. She calls this bread her Sharing Bread and I’m sure she’ll have that recipe up soon.
I diced up the avocado in the shell and then scooped in into a small bowl and added about 1/2 tsp of olive oil. Then added a pinch of salt and 1/4 tsp cayenne pepper. Next, I used a fork to give it a coarse mash, then spread it on the dry toast. Then, added alfalfa sprouts and tomato slices, topped with a fried egg and ground some black pepper on top, (or a sprinkle of hot sauce).
To fry the eggs, I used my new Lodge carbon steel fry pan which Mary Jo got me for Christmas. I’m still getting acquainted to using it. It heats up really fast and retains heat much like a cast iron skillet does. Stay tuned for future seared meat recipes made in it! I added a very small amount of canola oil spray to the pan and fried on medium to medium low for 3 to 3 1/2 minutes. Most of the egg white was cooked (except the inner 1/4 inch around the yolk). I turned off the heat and covered the pan for about 2 more minutes to complete the cooking of the egg white.
Avocados are $1.00 each in Florida this time of year. I’m going to make sure I have some ripe ones on hand to keep making this avocado toast with fried egg for breakfast. Try it for yourself and experiment with different seasonings. I’m sure you will love it.
Avocado Toast with Fried Egg
- 1 Haas avocado
- 2 slices toasted bread
- 1/2 tsp olive oil
- 2 large eggs , fried sunny side up or as you like it
- alfalfa sprouts
- 1 small tomato , sliced
- 1/4 tsp cayenne pepper
- salt and pepper to taste
- Dice, then scoop avocado into a small bowl
- Add 1/2 tsp olive oil, pinch of salt and cayenne pepper
- Mash with a fork
- Meanwhile, toast bread slices
- Fry eggs sunny side up (or as you like)
- Spread avocado on toast
- Add alfalfa sprouts and sliced tomato
- Cover with fried egg
- Add additional spices as desired
- Serve hot