I’m becoming a pretty big fan of breakfast for dinner, especially on those nights when my husband is traveling and I’m home alone. When you have to take care of our dog and two cats on your own before starting dinner it really adds time to your night – and they won’t let you forget it’s dinnertime either. Single parents – I have no idea how you do it! So that leads me to the reason I love breakfast for dinner – so many breakfast meals are quick to make. I love when I can get dinner on the table in 10 minutes or less and have it be homemade and relatively healthy. My new favorite is avocado and egg toasts.
‘Toasts’ seem to be all the rage in my favorite food magazines and my Pinterest feed and I figured I might as well try my hand at one. On this particular night, I happened to have avocado and some nice multi-grain bread so I went for a simple egg and avocado toast and added a little sriracha for a little kick. The best part is the over easy egg that creates a sauce as soon as you crack the yolk. I loved the creaminess of the avocado and that it adds some good healthy fats – it made the dish really satisfying.
Here’s what you need:
This is an incredibly simple dish. For example, you start with – a piece of toast.
Spread some mashed avocado that has been seasoned with a little salt onto the toast. I used a half of an avocado but I had a relatively wide-large loaf of bread. Add as much or as little as you like.
Now make your fried eggs. I always used to make basted eggs because I was really hit or miss at flipping eggs until my amazing team bought me a gift card to Sur La Table for Christmas. As part of my kitchen shopping spree, I bought myself this new silicon edged ‘fish’ spatula
I like to fry eggs by melting a little butter into a pan over medium-low heat. Cracking in two eggs. I flip the eggs when the white has firmed up around the edges. I cook them just until the white is done but the yolk is still perfectly runny. This probably takes me about a minute per side. Go by feel here though as the heat on the pan has a lot to do with it.
Place the eggs on top of the toasts.
Sprinkle with salt and pepper and drizzle with sriracha (if you can take the heat).
Even though I broke one of the yolks, it was still a little bit runny and the one yolk I made still created a nice creamy sauce.
- 1-2 pieces toast (depending on size)
- ½ avocado, mashed
- 2 eggs
- sriracha
- salt & pepper
- Place toast on a place.
- Spread with mashed avocado.
- Heat a saute pan over medium-low heat. Melt a half a tablespoon of butter in the pan. Crack the two eggs, one each into small bowls. Gently pour the eggs into the pan. Cook for about a minute until the whites start to set along the edges. Carefully flip. Cook another minute until the whites set but the yolk is till runny.
- Place eggs on top of the avocado on the toast.
- Sprinkle with salt and pepper. Drizzle with sriracha to taste.
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