Avocado Toast with Egg

Name: Avocado Toast with Egg
Cook time: 5 min
Yield: 2 servings
Cuisine: United Kingdom
Ingredients: 1 teaspoon butter; 2 eggs; 2 slices multigrain bread; 1 ripe avocado, pitted, peeled; 1 teaspoon lemon juice, or to taste; 1 pinch cayenne pepper; sea salt to taste; ground black pepper to taste

I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.

INGRIDIENT

1 teaspoon butter

2 eggs

2 slices multigrain bread

1 ripe avocado, pitted, peeled

1 teaspoon lemon juice, or to taste

1 pinch cayenne pepper

sea salt to taste

ground black pepper to taste

DIRECTION

Step: 1

Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.

Step: 2

Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.

Step: 3

Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.

NUTRITION FACT

Per Serving: 321 calories; protein 11.9g; carbohydrates 20.8g; fat 22.9g; cholesterol 191.4mg; sodium 360.9mg.

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