Ingredients
Equipment
Method
- Slice the avocado in half, remove the pit and scoop the flesh into a small bowl (see notes). Use the back of a fork to mash the avocado until it's smooth and spreadable. Add a little salt and pepper and mix to incorporate.1 medium ripe avocado, sea salt, freshly ground black pepper
- Heat the butter in a medium skillet over medium-high heat until it bubbles and then crack the eggs in and cook for a couple minutes, flipping once and cooking for another 30 seconds for over easy, or covering and cooking on the same side for another minute for sunny side up.2 teaspoons butter, 2 large eggs
- While the eggs are cooking, toast the bread until crispy and golden.2 slices multi-grain bread
- Using a spoon, spread the avocado evenly on the toast, top with your eggs and season with a little more salt and pepper.
- Serve immediately, and enjoy!
Nutrition
Notes
How to pit an avocado: To remove the avocado pit, place the half with the pit in it on a hard surface and give the pit a fairly strong but controlled whack with a chef's knife to lodge the blade partway into the pit. Then, hold the avocado in one hand as you turn the knife with the other to loosen and remove the pit.
Storage: This recipe is best when consumed immediately, but if you need to save it (up to 24 hours in the fridge), you should remove and rewarm the egg separately over low heat on the stove or in the microwave.
