Attention all avocado and egg lovers! This healthy breakfast is sure to be satisfying, filling and help kickstart your day.
Eggs are basically my life. No joke. I literally eat one every day. And let me be honest, I never liked the yolk. But having eaten it so many times, I think I’m beginning to like it. But the yolk has always had a strange texture to me, grainy and sandy… I don’t really know how to explain but, you get the point.
It’s just so satisfying watching the yolk ooze out of the egg and thats the one thing that creates true excitement for eggs. So I made avocado toast with three different ways of eggs: over easy, well done and yolkless. Three different ways for three different people who prefer their eggs cooked differently.
This recipe can’t get any simpler so you better not be making any excuses for skipping breakfast. From start to finish, it takes at most 10 minutes to make this in the morning. I’ve made these so much for myself, I think I’ve mastered the perfect over easy eggs, the whites all cooked but the yolk still wobbly.
- 1 Egg
- 1 slice of Rye Bread
- 1/2 Avocado
- Salt and Pepper
- Lemon Juice
- Olive Oil
- Cut the avocado in half and using a fork smash it on the cutting board. Squeeze a bit of lemon juice on top to prevent it from browning as fast while you toast the bread and cook the eggs.
- Drizzle some olive oil on both sides of the bread and toast in a pan over medium low heat. Once the bread is nice and toasted remove from the heat to cook the eggs. (Cook these however you like but I do recommend leaving a runny yolk!)
- When the eggs are done, spread the avocado on the bread in a thick layer, seasoning with salt and pepper to taste. Top it with the egg and season with salt and pepper to taste.
- I also recommend adding some crushed red pepper flakes. I thought it would be very spicy as I’ve used it too cook and it does give a punch, but with the avocado and lemon juice, it tones it down and creates the perfect balance.