Avocado Toast with Fried Eggs
By America's Test KitchenPublished on October 16, 2019
Time
40 minutes
Yield
Serves 4
Ingredients
2 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest plus 1 tablespoon juiceCoarse sea salt or kosher salt and pepper2 ripe avocados, halved and pitted, 1 avocado chopped and 1 avocado sliced thin4 (½-inch-thick) slices crusty bread ¼ teaspoon red pepper flakes (optional)2 teaspoons unsalted butter, cut into 4 pieces and chilled4 eggs 2 teaspoons vegetable oil
Instructions
- Whisk oil, lemon zest and juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl. Add chopped avocado and mash into dressing with fork.
- Adjust oven rack 4 inches from broiler element and heat broiler. Place bread on aluminum foil–lined baking sheet. Broil until bread is deep golden on both sides, 1 to 2 minutes per side.
- Spread mashed avocado mixture evenly on toasts. Arrange avocado slices evenly over top. Sprinkle with ¼ teaspoon salt and pepper flakes.
- Cut 2 teaspoons unsalted butter into 4 pieces; keep chilled. Crack 4 eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper.
- Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over low heat for 5 minutes. Increase heat to medium-high and heat until oil is shimmering. Add butter and swirl to coat pan. Working quickly, add eggs to pan from opposite sides, cover, and cook for 1 minute. Remove skillet from burner and let stand, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Top avocado toasts with fried eggs and serve.
for eggs
Time
40 minutesYield
Serves 4Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest plus 1 tablespoon juice
Coarse sea salt or kosher salt and pepper
2 ripe avocados, halved and pitted, 1 avocado chopped and 1 avocado sliced thin
4 (½-inch-thick) slices crusty bread
¼ teaspoon red pepper flakes (optional)
2 teaspoons unsalted butter, cut into 4 pieces and chilled
4 eggs
2 teaspoons vegetable oil
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest plus 1 tablespoon juice
Coarse sea salt or kosher salt and pepper
2 ripe avocados, halved and pitted, 1 avocado chopped and 1 avocado sliced thin
4 (½-inch-thick) slices crusty bread
¼ teaspoon red pepper flakes (optional)
2 teaspoons unsalted butter, cut into 4 pieces and chilled
4 eggs
2 teaspoons vegetable oil
Ingredients
2 tablespoons extra-virgin olive oil
1 teaspoon finely grated lemon zest plus 1 tablespoon juice
Coarse sea salt or kosher salt and pepper
2 ripe avocados, halved and pitted, 1 avocado chopped and 1 avocado sliced thin
4 (½-inch-thick) slices crusty bread
¼ teaspoon red pepper flakes (optional)
2 teaspoons unsalted butter, cut into 4 pieces and chilled
4 eggs
2 teaspoons vegetable oil
Why This Recipe Works
Some dishes are so simple that they are not even worth talking about. But avocado toast definitely is. Avocado toast is having its moment; it's healthy, delicious, and it's one of the simplest things to make for a quick breakfast or lunch. We took ours up a notch by whisking together a lemony vinaigrette and mixing it in as we mashed one of the avocados, giving our dish a distinct citrusy punch. Smeared on toasted rustic country bread, topped with sliced avocado, then sprinkled with a little coarse sea salt and red pepper flakes, our version of this dish is spectacularly tasty.
Instructions
- Whisk oil, lemon zest and juice, ¼ teaspoon salt, and ⅛ teaspoon pepper together in small bowl. Add chopped avocado and mash into dressing with fork.
- Adjust oven rack 4 inches from broiler element and heat broiler. Place bread on aluminum foil–lined baking sheet. Broil until bread is deep golden on both sides, 1 to 2 minutes per side.
- Spread mashed avocado mixture evenly on toasts. Arrange avocado slices evenly over top. Sprinkle with ¼ teaspoon salt and pepper flakes.
- Cut 2 teaspoons unsalted butter into 4 pieces; keep chilled. Crack 4 eggs into 2 small bowls (2 eggs per bowl) and season with salt and pepper.
- Heat 2 teaspoons vegetable oil in 12-inch nonstick skillet over low heat for 5 minutes. Increase heat to medium-high and heat until oil is shimmering. Add butter and swirl to coat pan. Working quickly, add eggs to pan from opposite sides, cover, and cook for 1 minute. Remove skillet from burner and let stand, covered, for 15 to 45 seconds for runny yolks (white around edge of yolk will be barely opaque), 45 to 60 seconds for soft but set yolks, and about 2 minutes for medium-set yolks. Top avocado toasts with fried eggs and serve.
for eggs
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments