Ingredients
— The Toast & Eggs —
2 thick slices sourdough bread (or whole grain)
2 large eggs
1 tablespoon butter or olive oil (for frying)
— The Guacamole —
1 large ripe avocado
1 tablespoon fresh lime juice
2 tablespoons red onion, finely diced
2 tablespoons fresh cilantro, chopped
¼ teaspoon salt
Pinch of black pepper
— Garnish —
Red pepper flakes (for heat)
Cherry tomatoes, halved (optional)
Instructions
1. **Toast the Bread:** Place the bread slices in a toaster or toaster oven and toast until golden brown and crispy.
2. **Make the Guacamole:** While the bread toasts, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash roughly with a fork.
3. Add the lime juice, diced red onion, chopped cilantro, salt, and pepper. Stir to combine. (Taste and add more salt or lime if needed).
4. **Fry the Eggs:** Heat the butter (or oil) in a non-stick skillet over medium heat. Crack the eggs gently into the pan.
5. Cook for 3–4 minutes until the whites are fully set but the yolk is still runny (sunny-side up). If you prefer over-easy, flip carefully and cook for 30 seconds more.
6. **Assemble:** Spread a thick layer of the fresh guacamole onto each slice of toasted bread.
7. Top each slice with a fried egg.
8. **Serve:** Sprinkle with red pepper flakes and serve immediately.
Notes
Shortcut: Short on time? You can use a high-quality store-bought guacamole, but fresh is always best for breakfast.
Egg Variations: If you prefer, a poached egg or a 7-minute soft boiled egg works beautifully here as well.
Bread Choice: Use a sturdy bread like sourdough or artisan country loaf. Soft sandwich bread may get soggy under the weight of the guacamole and egg.
Add-ons: For extra flavor, add a crumble of feta cheese or a drizzle of hot sauce (like Cholula) on top.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Vegetarian