Avocado Toast Done Right

From bottom to top: toasted bread, avocado spread, over-easy eggs, grated parm, pepper jelly
From bottom to top: toasted bread, avocado spread, over-easy eggs, grated parm, pepper jelly

Ingredients

  • Small avocado
  • Lemon or lime juice
  • Two eggs
  • Sourdough bread, two thick slices
  • Parmigiano-Reggiano
  • Pepper jelly
  • Butter
  • Garlic salt
  • Salt / pepper

Equipment

  • Medium size pan
  • Cheese grater

Instructions

  1. Heat pan to medium heat
  2. Slice two thick slice of sourdough bread, butter one side heavily
  3. Lay butter side down in the hot pan
  4. Once golden, lay a dab of butter in pan while flipping bread onto melting butter; repeat for the second slice
  5. Slice avocado, checker it with your knife and scoop into a bowl
  6. Add some lemon or lime juice and garlic salt, mash with a fork
  7. When the bread is toasted on both sides, place on serving plate and spread the avocado mash on top
  8. Add butter to the pan and cook two eggs over-easy (season with salt and pepper), I like my yolks runny
  9. Lay cooked eggs on top of avocado toast
  10. Grate a significant amount of parm, there should be a pillow of parm
  11. Sprinkle some parsley on top if you feel like it
  12. Put a healthy dollop of pepper jelly on the side**

**I strongly recommend Kelly’s Habanero Pepper Jelly (I get it at QFC)

Storage

  1. Doesn’t keep, eat it all or toss

Reheat

  • Again, not an option, eat it all