Even though this is a simple recipe to create, there are several keys to making it right.
First you need great sourdough bread. Authentic sourdough is made with sour culture instead of yeast; the ingredients list on my bread is simple: unbleached, unbromated flour, sour culture, and water. A sourdough loaf should be heavy in your hand, with dense slices and a slightly tangy flavor. I love it!
The second key to delicious avocado toast is a perfectly ripe avocado. Choosing avocados is a bit of an art form; my rule is to select firm but slightly springy fruits for use in 1-2 days. They can be a bit softer if you are using them the same day.
The final rule for making this egg-topped avocado toast delicacy is a perfectly cooked egg. This can vary based on individual tastes, but for me it means over-easy with fully cooked whites and runny yolks. And I insist on frying my eggs in high-quality butter.
A final extra special touch is to top the toast with fresh herbs. I love using dill, but avocado toast is delicious with any herbs that you have on hand--cilantro, parsley, basil and chives all bring something extra special to the dish!
Avocado Sourdough Toast with a Fried Egg and Herbs
2 Slices Authentic Sourdough Bread, toasted
1 Ripe Avocado, halved and pitted
2 Large Eggs
Spinach or Arugula (optional)
3 T Butter
2 T Fresh Herbs
Salt and Pepper to taste
Place the bread in the toaster. A dense sourdough will take longer to toast than regular bread so yo may need to adjust the toasting time.
Melt 1 T butter in a frying pan over medium-high heat. Crack eggs into the pan, taking care not to break the yolks. Once whites are solid, flip the eggs and remove pan from heat.
When the toast is done top each slice with 1 T butter.
Scoop 1/2 avocado onto each toast slice and mash with a fork.
Top each slice with greens, an egg, salt and pepper, then add a sprinkling of fresh herbs.
Enjoy a delicious breakfast!
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