Weekend breakfasts are probably my most favourite dishes to prepare, since there’s no rush to leave the house and you can take all the time in the world to prepare the most important meal of the day.
For our family almost every breakfast features eggs in one form or another, and since we’ve been on an avocado-craze lately I decided to combine the two favourites in this easy, simple and scrumptious recipe.
As for preparing the sunny-side up eggs, my method might be a little bit different since I actually prefer to use stainless steel skillets over non-stick or cast iron. Also this recipe is very flexible and can be used as a base. You can play around with it and replace the whole grain toast with any other type of bread, or add various seasonings to the avocado.
Sunny Side Up Eggs & Avocado Toast
Ingredients:
- 2 medium sized eggs (I always prefer to use organic, omega 3 enhanced)
- Olive oil
- 1 medium sized ripe avocado
- 2 wholegrain slices of bread toasted to preference
- Salt – to taste
- Pepper – to taste
Directions:
- Cut the avocado in half and remove the skin and pit
- Using a potato masher (I use this one), mash the avocado until there are a few small chunks left, add salt and pepper to taste
- Heat a medium sized skilled over medium to low heat
- Lightly coat with olive oil
- Crack the two eggs into the skillet, making sure that they are separated from each other
- Add salt and pepper to taste
- Cover the skillet and allow the egg to cook – make sure that the whites have set and the yolk is still runny, about 3-5 minutes
- Spread half of the mashed avocado on each toast and top it with one of the eggs
- Serve immediately with a cup of freshly squeezed orange juice
Enjoy !
Décor X Food 