Smashed Avocado and Egg Toast
Creamy smashed avocado on crisp toast topped with soft-set eggs and a squeeze of lime. A fast, protein-forward breakfast or light lunch.
- Total
- 12 min
- Prep 4 · Cook 8
- Serves
- 1
- Difficulty
- Easy
You'll practice: Poaching · Balancing with acid
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Bring a small non-stick pan of water to a gentle simmer over medium heat. While it heats, halve the avocado, scoop the flesh into a bowl, and mash it with a fork, leaving some lumps. Stir in the juice of the half 1 lime and 0.25 tsp salt.
~4 min
Mashing by hand leaves lumps, preventing a gluey texture that a blender would cause.
Mash the avocado with a fork rather than a blender so it keeps a little texture and does not turn gluey.
Balancing with acid Add lime juice gradually and taste; it should brighten the avocado without making it sour.
-
Lower the eggs into the simmering water and cook for 6 minutes for soft-set yolks. Meanwhile, toast the 2 slices of toast until crisp and golden.
~6 min
Simmering at a gentle heat sets the egg whites without making them rubbery.
If your eggs are fridge-cold, add 30 seconds to the simmer so the whites set fully while the yolk stays soft.
Poaching Keep the water at a bare simmer, not a rolling boil, so the eggs cook gently and the whites stay tender.
-
Drain the eggs and run them under cold water for 30 seconds, then peel. While they cool, spread the mashed avocado evenly over the warm toast.
~1 min
The cold water stops the cooking and loosens the shells for easier peeling.
-
Slice the peeled eggs and lay them over the avocado. Season with the remaining 0.125 tsp black pepper and serve right away.
~1 min