Avocado Egg Toast with Lime
Creamy smashed avocado and soft-set eggs piled on hot toast, brightened with lime. A fast, protein-forward breakfast that comes together in one pan.
- Total
- 11 min
- Prep 5 · Cook 6
- Serves
- 1
- Difficulty
- Easy
You'll practice: Balancing with acid · Seasoning in layers
- Savory
- Quick
- Stovetop
- Oven
Instructions
-
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add the juice of the half 1 lime and a pinch of the salt, then mash with a fork until mostly smooth with a few creamy lumps left.
~3 min
Mashing avocado with lime juice keeps it creamy and the acid slows browning, so it stays green until serving.
Balancing with acid Add lime a little at a time and taste; avocado is rich, so you want brightness without sourness. Too much acid makes it taste sharp rather than fresh.
Seasoning in layers Salt the avocado now and the eggs again at the end, tasting each time. Seasoning in stages builds depth instead of one flat salty hit.
-
Toast the 2 pieces of toast until golden and crisp at the edges.
~2 min
Toasting until crisp at the edges creates a sturdy, dry surface that keeps the avocado from making the bread soggy.
-
While step 2 cooks
While the toast toasts, heat the olive oil in a small non-stick pan over medium heat. Crack in the eggs and cook until the whites are fully set and the yolks are still soft, about 3 minutes.
~3 min
Cooking over medium heat sets the whites gently while the yolks stay soft, since high heat would toughen them.
For jammy yolks, cover the pan for the last minute of cooking so the tops of the whites set without flipping the eggs.
-
Spread the mashed avocado evenly over the warm toast. Slide the eggs on top and season with the remaining salt and the black pepper.
~1 min
Seasoning in layers Salt the avocado now and the eggs again at the end, tasting each time. Seasoning in stages builds depth instead of one flat salty hit.