Ingredients
Equipment
Method
- Cut the avocado in half and scoop the flesh into a small bowl. Mash it gently with a fork until smooth but still textured, and add lemon juice.
- Bring a small pot of water to a gentle boil and lower in the egg. Cook for about 6 minutes for a soft-boiled egg.
- Toast the bread to your desired crispiness while the egg cooks.
- Spread the mashed avocado over the toasted bread. Peel the egg and place it on top of the avocado.
- Season with salt and pepper, and garnish with red pepper flakes or chives if desired. Serve immediately.
Nutrition
Calories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 186mgSodium: 300mgPotassium: 600mgFiber: 8gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Notes
Opt for ripe but firm avocados for the best texture. Store unripe avocados at room temperature until soft.
You can substitute the egg with a poached or scrambled version if you prefer.
Add a splash of lime juice instead of lemon for a different flavor.
For leftovers, store unused avocado in an airtight container with a slice of onion to keep it from browning.
This recipe can be prepped ahead, but assemble fresh for best results. Enjoy adding toppings like cherry tomatoes or microgreens for extra flair!
Tried this recipe?Let us know how it was!