That looks like a classic, protein-packed breakfast! There is nothing quite like a perfectly runny yolk over creamy avocado. Based on the image, here is how you can recreate this Fried Egg and Avocado Toast.
Ingredients
Yields: 1 Serving
| Item | Quantity |
| Multigrain or Seeded Bread | 1–2 thick slices |
| Ripe Avocado | 1/2 avocado |
| Large Egg | 1 egg |
| Lemon or Lime Juice | 1 teaspoon (keeps it bright) |
| Olive Oil or Butter | 1 teaspoon (for the pan) |
| Seasoning | Salt, black pepper, and optional red pepper flakes |
Instructions
1. Prepare the Avocado Base
Scoop the flesh of the ripe avocado into a small bowl. Add the lemon juice and a pinch of salt and pepper. Mash it with a fork until it reaches your desired consistency—some like it chunky (as seen in your photo), others prefer it smooth.
2. Toast the Bread
Toast your seeded bread slices until they are golden brown and sturdy enough to hold the toppings.
3. Fry the Egg
Heat the oil or butter in a non-stick skillet over medium-low heat. Crack the egg into the pan.
-
For Sunny-Side Up: Cook for about 2–3 minutes until the whites are set but the yolk is still liquid.
-
Pro Tip: Covering the pan with a lid for the last 30 seconds helps steam the top of the whites perfectly without overcooking the yolk.
4. Assemble
Spread a generous layer of the mashed avocado onto the warm toast. Use a spatula to gently place the fried egg on top.
5. Finishing Touches
Season the top of the egg with an extra crack of black pepper or a dash of chili flakes for a little kick.
Note: If you want to get fancy, you can rub a raw garlic clove over the toasted bread before adding the avocado for an extra layer of savory flavor.