Now I know that avocado and eggs on toast is the new in thing to be eating for breakfast, but I swear that I discovered this simple, but delicious recipe back in 2012. After a swanky NYC brunch at Whitehall where I was served a similar dish, I was inspired to whip up my own version.
As I’ve said in the past, I consider myself more of an “assembler” than a cook so this breakfast recipe is right up my alley. There are several ways you can do this, but all you really need is some delicious fresh bread, avocado, eggs and olive oil.
Cook up your egg however you’d like (this recipe also tastes great with a poached egg).
Mash up at least ½ an avocado and drizzle it with some olive oil.
Cut a nice thick piece of your bread and toast it.
Spread your avocado mash onto the bread and place your egg on top and serve!
You can also try putting chili flakes on your avocado mash to give it a little kick. I personally like to use a good amount of ground black pepper and some sea salt.