Eggs and avocado on toast - probably one of the most photographed breakfasts on Instagram. Everyone loves it (don't they?) this is my version (and it's way taster than the regular version).
Eggs and avocado on toast certainly looks the part. Vibrant green avocado, perfect runny eggs, crunchy toast. Plus it's pretty rounded in terms of nutrition - you know, high in protein, decent carb source, high in good fats.
But..... to be honest I think it's a bit bland.
If I'm going to have, what is essentially a high calorie breakfast, whether it ticks the nutritional tick boxes or not, I want it to taste flippin tasty.
I want tp sit back, rub my belly and say 'ahhhh that was good'.
So I like to add a few extras to my breakfast - such as creamy-salty feta, crunchy black and white sesame seeds and a lightly spicy sweet chilli sauce.
By the way - whilst doing a bit of research, I found out that #avocadotoast has over one million posts on Instagram.
Is it replacing the full English fry up do you think?
Either way, it does make one easy, quick and tasty breakfast.
Can you freeze avocados?
I've found success by slicing the avocado in half, removing the stone and scooping out the flesh. Brush lightly all over with lemon or lime juice and place in a freezer bag. Then seal the bag, leaving a small gap. Lower the bag into a bowl of cold water until it almost comes to the top, then seal the bag full. Lowering in water in this way helps to vacuum-seal the bag.
Defrost at room temperature (still in the bag) and eat as soon as it's defrosted - or it will start to brown.
The frozen-and-thawed avocado is a little more squidgy than fresh avocado, but it's a good option if you have surplus. Plus it's an even better option if you're going to mash it up to make guacamole.
Can I poach the eggs instead?
Yes, to poach the eggs, bring a large pan of water to the boil and add 1/2 tsp white wine vinegar (this helps the whites cook faster, before they start expanding too much) and turn the heat down to a gentle simmer. Carefully break the eggs into the pan, one at a time. Cook for 3 minutes, until the white is set. Carefully remove from the pan with a slotted spoon and drain on a piece of kitchen paper before placing on top of the avocado.
Sweet Chilli sauce recommendation:
My favourite is Linghams Chilli sauce (<--affiliate link). I always have some in my refrigerator. Any chilli sauce with a gentle kick and a little sweetness will be find though.
Other additions?
If you want a meaty hit to your avocado and eggs on toast, add in into fried diced chorizo or bacon.
Alternatively, stick to veggie and add in chopped tomatoes, red onion (lightly picked red onions would be lovely), a drizzle of balsamic glaze or a pinch of smoked paprika (instead of the sweet chilli sauce).
If you like your eggs and avocados for breakfast, check out my guacamole and egg breakfast bowl or this spicy shakshuka.
Eggs and Avocado on Toast - with an upgrade
Ingredients
- 2 slices of bread – I like to use sliced from a crunchy-topped artisan cob like Coburg or a nice sourdough
- 1 tsp olive oil
- 2 medium-sized eggs
- 1 ripe avocado
- 2 tbsp crumbled feta cheese
- 2 sprigs of parsley - finely chopped
- pinch of salt and pepper
- 1/4 tsp black sesame seeds
- 1/4 tsp white sesame seeds
- 1 tbsp sweet chilli sauce - I love Linghams chilli sauce on this
INSTRUCTIONS
- Toast the bread until golden brown.
- Meanwhile, heat the oil over a medium-high heat in a frying pan (skillet). Crack the eggs into the pan – on either side of the pan so they don’t merge together.
- Cook the eggs for one minute, then place a lid on (this helps the top of the egg to cook) and cook for a further minute or two, until the white has set, but the yolk is still runny. Turn off the heat.
- Slice the avocado in half. Carefully remove the stone and use a spoon to scoop out the flesh. Slice the avocado into thin slices.
- Place the toasted bread on a plate and top each sliced with the avocado. Place an egg on top of each piece of toast.Sprinkle on the feta, parsley, salt, pepper and the black and white sesame seeds. Drizzle with sweet chili sauce.
- Serve immediately.
✎ Notes
Can you freeze avocado?
I've found success by slicing the avocado in half, removing the stone and scooping out the flesh. Brush lightly all over with lemon or lime juice and place in a freezer bag. Then seal the bag, leaving a small gap. Lower the bag into a bowl of cold water until it almost comes to the top, then seal the bag full. Lowering in water in this way helps to vacuum-seal the bag. Defrost at room temperature (still in the bag) and eat as soon as it's defrosted - or it will start to brown. The frozen-and-thawed avocado is a little more squidgy than fresh avocado, but it's a good option if you have surplus. Plus it's an even better option if you're going to mash it up to make guacamole. .Can I poach the eggs instead?
Yes, to poach the eggs, bring a large pan of water to the boil and add 1/2 tsp white wine vinegar (this helps the whites cook faster, before they start expanding too much) and turn the heat down to a gentle simmer. Carefully break the eggs into the pan, one at a time. Cook for 3 minutes, until the white is set. Carefully remove from the pan with a slotted spoon and drain on a piece of kitchen paper before placing on top of the avocado. .Sweet Chilli sauce recommendation:
My favourite is Linghams Chilli sauce (<--affiliate link). I always have some in my refrigerator. Any chilli sauce with a gentle kick and a little sweetness will be find though. .Other additions?
If you want a meaty hit to your avocado and eggs on toast, add in into fried diced chorizo or bacon. Alternatively, stick to veggie and add in chopped tomatoes, red onion (lightly picked red onions would be lovely), a drizzle of balsamic glaze or a pinch of smoked paprika (instead of the sweet chilli sauce)..
Nutritional information is approximate.
This recipe makes one serving for a hungry person - the nutritional facts are based on one serving.It will also serve two people as a lighter breakfast - in which case divide the nutritional information in half.
Nutrition
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
I first made this recipe for DIYS.com.
Eleanor says
Had this for brunch yesterday... amazing. It was so good, love the addition of feta.