Description
A quick and nutritious breakfast recipe featuring creamy smashed avocado on toasted whole grain bread, topped with perfectly cooked runny eggs and a kick of chili flakes for added spice.
Ingredients
Scale
For the Avocado Mixture
- 1 ripe avocado (about 200g)
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper to taste
For the Toast and Eggs
- 2 large eggs
- 2 slices whole grain bread
- 1 tsp olive oil or butter for cooking eggs
Instructions
- Prepare the avocado mixture: In a bowl, mash the ripe avocado until smooth. Season with salt, pepper, and 1 teaspoon of chili flakes, mixing well to combine the flavors.
- Toast the bread: Toast the two slices of whole grain bread until they turn golden brown and crispy to your liking.
- Cook the eggs: Heat 1 teaspoon of olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for about 3 to 4 minutes, until the egg whites are fully set but the yolks remain runny.
- Assemble the toast: Generously spread the seasoned mashed avocado on each slice of toasted bread, ensuring an even layer.
- Add eggs and finish: Place the cooked eggs on top of the avocado toast. Sprinkle additional chili flakes on top if desired for extra heat, and serve immediately.
Notes
- Adjust chili flakes to your preferred spice level.
- For a different flavor, you can substitute olive oil with butter or vice versa.
- Use gluten-free bread if you prefer a gluten-free option.
- Cook eggs to your desired doneness; you can flip for over-easy or cook longer for over-hard.
- Adding a squeeze of fresh lemon juice to the avocado can prevent browning and add brightness.
