Smashed Avocado and Feta Toast with Fried Egg
Creamy avocado and salty feta piled on toasted sourdough, topped with a fried egg and a squeeze of lemon. A fast, protein-rich breakfast or light lunch made entirely in one pan.
- Total
- 11 min
- Prep 5 · Cook 6
- Serves
- 1
- Difficulty
- Easy
You'll practice: Pan-frying · Balancing with acid
- Savory
- Quick
- Stovetop
Instructions
-
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the juice of the lemon half, 0.25 tsp salt, and 0.25 tsp black pepper. Mash with a fork until creamy but still a little chunky.
~3 min
Mashing avocado with lemon juice adds acid, which slows enzymatic browning and keeps the flesh green.
Balancing with acid Add lemon juice gradually and taste. The acid should brighten the avocado without making it sour; it also prevents browning.
-
Toast the 2 slices of sourdough until golden and crisp. A dry frying pan over medium heat works if you do not have a toaster.
~2 min
Toasting bread drives off moisture and triggers Maillard browning, creating a crisp surface that won't get soggy.
-
While step 2 cooks
While the bread toasts, heat 1 tbsp olive oil in a small non-stick frying pan over medium heat. Crack in the egg and fry until the white is fully set and the yolk is still soft, about 3 minutes.
~3 min
Frying over medium heat sets the white without toughening it, while gentle heat keeps the yolk soft and runny.
Pan-frying Heat oil over medium until it shimmers, then add the egg. Cook until the white is fully opaque and set but the yolk still jiggles; avoid high heat, which makes the edges tough and brown.
-
Spread the mashed avocado evenly over the warm toast. Crumble the 40 g feta over the avocado.
~1 min
Crumble the feta cold from the fridge so it stays in distinct salty pockets instead of blending into the avocado.
-
Slide the fried egg on top of the feta. Finish with a pinch of salt and black pepper and serve immediately.
~1 min