Classic Avocado Toast with Egg
Quick and filling breakfast recipe you can eat on the go. Just be sure to bring napkins.
Servings 2 servings
- 1 tsp butter
- 2 egg
- 2 slices multigrain bread
- 1 avocado (pitted and peeled)
- 1 tsp lemon juice
- sea salt to taste
- fresh cracked black pepper to taste
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet 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 is over easy (or desired hardness) , 2 to 5 minutes more.
Meanwhile, toast bread slices to desired toastiness, 3 to 5 minutes.
Mash avocado in a bowl; stir in lemon juice, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.