Avocado Toast with Soft Egg

Avocado toast rose from California cafés to become the unofficial mascot of American brunch. Here, creamy smashed avocado on crisp sourdough meets a soft-boiled egg, bright lemon, and a pinch of chili flakes.

Serves 2

Estimate for one serving

• 320 cal
• 12.5g protein
• 28g carbs
• 19g fat
• 6g fiber

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Ingredients

• 2 slices (about 1-inch thick) sourdough bread
• 1 medium (about 6 oz) ripe avocado
• 2 large eggs
• 1 tsp fresh lemon juice
• 1 tsp extra-virgin olive oil
• 1/4 tsp red chili flakes
• 1/4 tsp kosher salt
• 1/8 tsp freshly ground black pepper

Instructions

1. 1Bring a small saucepan of water to a boil over high heat.
2. 2While water heats, toast the sourdough bread until golden and crisp (use a toaster or dry skillet).
3. 3Once water is boiling, gently lower the eggs into the pot and set a timer for 6 minutes for soft-boiled yolks.
4. 4Prepare the avocado: cut in half, remove pit, scoop flesh into a bowl.
5. 5Add lemon juice, olive oil, salt, and pepper to the avocado; mash with a fork until mostly smooth with some chunks remaining.
6. 6When the 6-minute timer ends, immediately transfer eggs to a bowl of ice water for 30 seconds to stop cooking, then peel under cool running water.
7. 7Spread the mashed avocado evenly over the two toasted bread slices.
8. 8Place one peeled soft egg on each avocado toast; gently slice open the egg so the yolk runs slightly.
9. 9Sprinkle each toast with red chili flakes and an extra pinch of salt and pepper if desired.
10. 10Serve immediately while egg is warm.