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avocado toast with fried eggs
Avocado toast is the “it” toast. And for good reason: it’s healthy, delicious, and one of the simplest things to make for a snack. Add a fried egg and you’ve got yourself a meal.
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Prepare Ingredients
Gather Cooking Equipment
In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.
Use butter knife to cut avocado in half (see photos, below). Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.
Fear Not the Avocado_1
Use butter knife to cut avocado in half lengthwise around pit.
Using your hands, twist both halves in opposite directions to separate.
Fear Not the Avocado_2
Use soupspoon to scoop out pit; discard pit.
Use spoon to scoop out avocado from skin; discard skin. Avocado can now be sliced, chopped, or mashed.
Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.
In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.
Heating oil and cracking eggs
Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.
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Food for Thought
The “It” Toast
Some dishes are so simple that they are not even worth talking about. But avocado toast deserves a shout-out; it’s healthy and delicious, and it’s one of the simplest things to make for a quick snack. With the avocado mixture smeared on toasted crusty bread, this dish is spectacularly tasty. Adding a fried egg takes it over the top and turns this hearty snack into a great breakfast or lunch. Of course, you can skip the egg and just enjoy the avocado and toast.
Avocado Primer
Here’s what to know about shopping for and storing everyone’s favorite green fruit. Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren’t rich enough for guacamole.
Avocado Primer 2-up
While Hass avocados start out green and get progressively more purple-black as they ripen, color alone isn’t an accurate indicator of ripeness. The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze: It should be a little soft.
Storing avocados in a paper bag at room temperature will speed up ripening by trapping ethylene, the gas that triggers ripening in many fruits and vegetables.
Unless you plan to eat them immediately, keep ripe avocados in the refrigerator, which can extend their shelf life by days.
