Ingredients:

  • 1 ripe avocado (approx. 5 oz / 150 g)
  • 1 tsp (5 ml) fresh lemon juice
  • ¼ tsp (1.5 g) sea salt
  • ⅛ tsp (0.5 g) cracked black pepper
  • 2 slices (approx. 3 oz / 85 g) sourdough or whole-grain bread
  • 1 large egg
  • 1 tsp (5 ml) unsalted butter or olive oil
  • A pinch of salt and pepper

Instructions:

  1. Scoop the flesh of the avocado into a small bowl. Use a fork to mash until it reaches your desired consistency, leaving some small chunks for texture. Stir in the lemon juice, salt, and pepper until fully incorporated.
  2. Toast the bread slices until they are golden-brown and firm to the touch. If using a skillet, brown them in a touch of butter until the edges are mahogany-colored and crisp.
  3. Heat butter or oil in a non-stick skillet over medium heat. Crack the egg gently into the pan. For a sunny-side-up finish, cook for about 3 minutes until the whites are set but the yolk remains liquid. For over-easy, flip carefully for an additional 30 seconds.
  4. Spread a thick, even layer of the avocado mash across the warm toast. Carefully slide the cooked egg on top. Finish with a final pinch of sea salt and cracked pepper.