Avocado Toast topped with Fried Egg
Avocado toast is the latest rage-it’s being offered on menus in almost every cafe and bakery I’ve been to lately. Actually, it’s so easy to prepare at home. No reason to pay a lot for this simple dish! As you probably know, avocados are a healthy food choice; here’s some of the reasons Why Avocados are a healthy food choice.
Avocado toast is even more delicious topped with a fried egg; more protein and a great breakfast, especially with some fruit to complete the meal. We like citrus, especially the little tangerines that we find now at farmers’ markets. Here’s my recipe for this avocado treat.
INGREDIENTS (serves 2)
- 1 medium size avocado
- 1-2 Tbsp. Mayonnaise
- 1tsp. unsalted butter
- 2 slices cheese- we use goat Gouda slices (Trader Joe’s sells pre-sliced Dutch goat Gouda that we like))
- 2 large eggs
- 2 slices whole grain bread
- salt free seasoning (or salt if you like), ground pepper, lemon juice; to taste
- fresh herbs- chopped chives or dill or your choice
- Paprika or smoked Paprika
- With a fork, mash the avocado and the mayo together; (not too smooth- should have some chunkiness). Set aside.
- Add salt, (or no salt seasoning), and pepper to taste; (also a squeeze of lemon if you like.)
- Toast the bread.
- Put a slice of goat cheese on each toast; either microwave for 20-30 seconds until cheese is slightly softened or saute toast topped with the cheese for 1-2 minutes to soften the cheese. (I actually prefer the microwave method- but either works fine.)
- Spread avocado mixture thickly on top of the cheese toast.
- Melt butter in a hot nonstick pan; crack eggs gently into the pan and fry til whites are opaque and edges are brown and crisp; turn over and cook an additional 10-20 seconds (depending on your preference for the firmness of the yolk).
- Top each avocado toast with hot fried egg.
- Garnish with fresh chopped herbs.
- Sprinkle with Paprika (or smoked Paprika) to add a bit of color
That’s it- avocado toast-so easy and delicious!
Foolproof crispy fried eggs
The Trick to Making Crispy-Edged Fried Eggs
Something that seems easy, but isn’t. I love fried eggs on toast (with ketchup (<* , but they don’t always come out the way I like them. Here’s a simple tip from a site I like; Pure Wow:
At brunch, nothing tastes quite as delicious as a runny fried egg with crispy edges (delicately placed atop a crusty piece of bread, of course). But replicating that effect at home is hard. Here, a trick that will help you get golden brown edges—and a soft, yolky inside—every time.
What you do: First things first—let the frying pan get scalding hot. (Usually, this requires letting it sit on the stove for a minute or two.) Next, coat the pan with a thin layer of olive oil. (Two tablespoons should be plenty, depending on the size of the pan.) Crack an egg and let the whites sizzle for two minutes.
Here’s the tough part: No matter what, resist the temptation to touch the eggs as they cook. Just let them sizzle in the olive oil and watch the timer. You’ll know they’re cooked when the white part looks opaque.
OK, kill the heat. Using a spatula, carefully slide the egg off the pan. The result? Crispy perfection.
Lucious Veggie Mixture
Eggs underneath the veggies
Ready to enjoy!i
This morning I wanted to celebrate Martin Luther King’s B-Day and serve eggs in a different way. Actually I originally thought of the sauce, my own version of a remoulade, but found we had a variety of veggies in the fridge, including leftover cooked ones, so combined them with gently fried eggs and the sauce.
INGREDIENTS (serves 2)
- Approx. 1 1/2 cup Vegetables, chopped fine (I used 1/2 large onion, leftover cooked broccoli, cauliflower, yellow squash, and carrots, 1/3 red pepper, and about 1 cup spinach.)
- chopped cooked sausage (optional)
- 2 fresh eggs
- Olive oil/butter
- Goat cheese for grating (optional)
- Herbs; your choice; I like Herbs de Provence
- Remoulade Sauce:
- 1/3 cup Mayonnaise
- 1tsp. Dijon mustard
- 1Tbsp. Ketchup
- 1 tsp. Capers
- 2-3 drops Siracha (optional)
1. Saute chopped onions in butter/olive oil mix until browned.
2. Add red peppers ( and any other uncooked veggies- I used leftover cooked ones except for the onions, red pepper and spinach); saute until tender, about 5 minutes.
3. Add the remaining cooked vegetables, and spinach. Saute a few more minutes until spinach is tender.
4. Remove veggies to a bowl.
5. Make sauce: combine Mayonnaise, mustard, ketchup, capers. Set aside for serving; (can be made ahead of time)
6. Gently fry eggs; sunny side up. Sprinkle with herbs and cheese if desired.
7. Slide an egg on each plate; top with veggie mix and serve with sauce.