The perfect blend of texture for breakfast: creamy egg yolk and crunchy sourdough. Try these easy eggs in toast as a quick way to dress up your breakfast.
Easy eggs in toast
Ingredients
- 2 medium avocados
- 2 tsp lemon juice
- 4 x 2.5 cm thick slices whole grain sourdough bread
- 2 tbsp olive oil
- 4 eggs
- 1 lemon, cut into wedges
- salt and pepper to taste
Instructions
COMBINE avocado and lemon juice together in a bowl and mash coarsely.
CUT out a hole from the centre of each slice of bread using a 6cm cutter
HEAT oil in a frying pan over medium heat. Add bread to pan; cook for 1 minute or until golden underneath. Turn the bread over. Crack an egg into each hole, taking care not to break the yolk. Cook, covered, for 4 minutes or until the white is set and the yolk is cooked to your liking.
USING a spatula, carefully transfer toasts to plates. Top with mashed avocado and season to taste.
SERVE with lemon wedges.
Notes
FOOD TEAM TIP: Reserve bread rounds for another purpose, such as making breadcrumbs.
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Also See: Huevos rancheros (Mexican eggs)
Huevos rancheros (Mexican eggs)
