Kids Avocado Toast with Fried Eggs
By America's Test Kitchen KidsPublished on January 4, 2023
Time
25 minutes
Yield
Serves 2
What Kids Are Saying
"I don’t like avocado, but with eggs and bread, it was good." —Andrew, recipe tester, age 9
Ingredients
Before You Begin
Here’s what to know about shopping for and storing everyone’s favorite green fruit. Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren’t rich enough for guacamole. While Hass avocados start out green and get progressively more purple-black as they ripen, color alone isn’t an accurate indicator of ripeness. The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze: It should be a little soft. Storing avocados in a paper bag at room temperature will speed up ripening by trapping ethylene, the gas that triggers ripening in many fruits and vegetables. Unless you plan to eat them immediately, keep ripe avocados in the refrigerator, which can extend their shelf life by days.
Instructions
- In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.
- Use butter knife to cut avocado in half (see “Step-by-Step: How to Prep an Avocado,” below). Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.
- Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.
- In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.
- Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.
- Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.
- Use spatula to transfer 1 fried egg to each toast. Serve.
Time
25 minutesYield
Serves 2What Kids Are Saying
"I don’t like avocado, but with eggs and bread, it was good." —Andrew, recipe tester, age 9Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
This recipe combines the nutritional powers of avocados and eggs for a filling breakfast or brunch that’s easy for kids to prepare. To prevent the avocado from turning brown, we add a bit of lemon juice. When the flesh of certain fruits, such as avocados or apples or bananas, is exposed to oxygen in the air, a chemical reaction called oxidation takes place that creates brown-colored molecules. Acids (like lemon juice) are antioxidants, or special molecules that prevent oxidation from occurring. That’s why the avocado on your toast stays bright green! If you have any extra avocado, leave some without lemon juice out in a small bowl and have kids observe it over the course of an hour or two to see oxidation in action.
Before You Begin
Here’s what to know about shopping for and storing everyone’s favorite green fruit. Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren’t rich enough for guacamole. While Hass avocados start out green and get progressively more purple-black as they ripen, color alone isn’t an accurate indicator of ripeness. The most accurate test for ripeness is to place the fruit in the palm of your hand and gently squeeze: It should be a little soft. Storing avocados in a paper bag at room temperature will speed up ripening by trapping ethylene, the gas that triggers ripening in many fruits and vegetables. Unless you plan to eat them immediately, keep ripe avocados in the refrigerator, which can extend their shelf life by days.
Instructions
- In small bowl, whisk together 1 tablespoon oil, lemon juice, pinch salt, and pinch pepper.
- Use butter knife to cut avocado in half (see “Step-by-Step: How to Prep an Avocado,” below). Separate halves, then remove and discard pit. Scoop avocado into bowl with lemon dressing; discard skin. Use fork to break avocado into large pieces, then mash into dressing until mostly smooth.
- Place bread in toaster and toast until golden on both sides, 1 to 2 minutes. Spread avocado mixture evenly on toasts.
- In 10-inch nonstick skillet, heat remaining 2 teaspoons oil over low heat for 5 minutes. Meanwhile, crack eggs into second small bowl and add pinch salt and pinch pepper.
- Increase heat to medium-high and heat oil for 1 minute (oil should be hot but not smoking). Working quickly, pour eggs into skillet, cover skillet, and cook for 1 minute.
- Turn off heat and slide skillet to cool burner. Let sit, covered, for about 1 minute for slightly runny yolks or about 2 minutes for set yolks.
- Use spatula to transfer 1 fried egg to each toast. Serve.
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