Avocado Toasts
This was a very easy to make breakfast. I didn't have any ripe avocados so I used a good guacamole with a few drops of sriracha sauce.
Servings 2 Servings
Ingredients
- 4 extra-large eggs
- 4 large ½-inch-thick slices rustic or whole grain bread
- 2 ripe Hass avocados halved, pitted, and peeled
- 2 tablespoons freshly squeezed lemon juice
- ½ teaspoon Sriracha
- Kosher salt and freshly ground pepper
Instructions
- Fill a medium saucepan with water and bring to a simmer. Very carefully (you don’t want to crack the shells!), lower the eggs into the pan with a spoon. Simmer the eggs for exactly 6 ½ minutes, take them out of the water and run them under cool tap water, until cool enough to handle. Peel the eggs and set them aside.
- Meanwhile, toast the bread in a toaster and place two pieces of toast on each of two plates. Place the avocados in a bowl with the lemon juice, Sriracha, 1 teaspoon salt and ½ teaspoon pepper and mash them with a fork.
- Divide the avocado mixture among the four pieces of bread and spread it out with a knife. Place one egg on each toast, cut it in half, sprinkle with salt and pepper, and serve warm.
