Ingredients
Scale
- 1 ripe avocado
- 2 large eggs
- 2 slices sourdough bread
- 1 tsp lemon juice
- Pinch of flaky sea salt
- Pinch of freshly cracked black pepper
- Optional: Chili flakes or fresh herbs for garnish
Instructions
- Toast the sourdough slices until golden brown.
- In a bowl, mash the ripe avocado with lemon juice, salt, and pepper until smooth yet chunky.
- In a non-stick skillet, heat a drizzle of olive oil over medium heat. Cook the eggs sunny-side-up or poached until whites are set and yolks remain runny.
- Spread the mashed avocado generously on each slice of toast and top with the cooked egg.
- Finish with additional salt, pepper, and any optional toppings.
Notes
- For added flavor, consider mixing in diced tomatoes or red onion into the avocado mash.
- Use whole grain bread for extra fiber and nutrients.
- Serve immediately for the best taste; leftovers should be stored separately in the fridge.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Toasting/Frying
- Cuisine: American
Nutrition
- Serving Size: 1 slice (148g)
- Calories: 350
- Sugar: 1g
- Sodium: 390mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 186mg