Toast with avocado and fried egg

Fried egg on toast with avocado! Breakfast is available. Delicious and very filling. And it tastes wonderful with Mary Jo’s alfalfa sprouts and a small amount of tomato slices. I could easily eat this for breakfast or perhaps lunch two or three times a week.

Although I’ve seen avocado toast more recently, I’ve never tried it. Guess it’s my loss. Anyway, I had an avocado left over from making guacamole for New Year’s Eve that was just ready to be utilized. When I saw how ripe it was, I knew I had to give avocado toast with a fried egg a try.

I didn’t use much fat (olive oil) or butter on the toast since I wanted to keep things straightforward and healthful. It only takes a little salt, pepper, and cayenne pepper in the avocado for heat to complement the tastes of the egg, sprouts, and tomato. Avocado and Tabasco together might make a tasty addition. I’ll try that the next time.

A close-up of a tomato slice and fried egg atop avocado toast.
Fried egg on toast with avocado

I cut up the avocado in its shell into small pieces and added roughly a teaspoon of olive oil before scooping it into a dish. Then a dash of salt and 1/4 tsp. cayenne pepper were added. I then spread it on the dry toast after coarsely mashing it with a fork. Afterward, added tomato slices and alfalfa sprouts, topped with a fried egg, and freshly ground black pepper (or a sprinkle of hot sauce)

I cooked it in the pan for 3 to 3 1/2 minutes on medium to medium-low heat with a tiny bit of canola oil spray. Except for the inner 1/4 inch surrounding the yolk, the majority of the egg white was cooked. To finish cooking the egg white, I turned off the heat and covered the pan for another two minutes.

Toast with avocado and a fried egg
ideal dish for brunch or breakfast. Also, remember to eat your alfalfa sprouts.

Ingredients

1 avocado from Haas
2 pieces of toasted bread and 1 teaspoon of olive oil
2 big eggs, cooked anyway you prefer them, sunny side up
adobe sprouts
diced 1 small tomato
Cayenne pepper, salt, and pepper to taste, 1/4 tsp.

Instructions
Slice avocado, then spoon it into a small bowl.
Add a touch of salt, cayenne pepper, and 1/2 tsp. olive oil.
With a fork, mash.
Meanwhile, toast some bread.
Make sunny-side-up eggs (or as you like)
Toast with avocado spread, alfalfa sprouts, and tomato slices
Add a cooked egg on top.
Add more seasonings as needed.
Serve warm

Calories from food: 329 kcal