Crispy lemon eggs and avocado on toast
20
- Makes2 Servings
Fried egg on toast with avocado. (Photo, iStock.)
The humble egg is the most versatile ingredient in the kitchen, yet eggs can still be intimidating to cook. Try this recipe from Eggs on Top, by Andrea Slonecker, and you'll be serving eggs for weeknight suppers in no time.
Ingredients
1 tbsp extra-virgin olive oil, plus more for the bread
1 1/2 tsp fresh lemon juice
1 green onion, white and light green parts, thinly sliced
2 fresh basil leaves, thinly sliced
salt
fresh pepper
1 ripe avocado, diced
2 thick slices artisan multigrain bread
2 crispy fried eggs, finished with lemon juice (see below)
hot sauce, for garnish
1 tbsp olive oil
2 room-temperature eggs
pinch salt
1 1/2 tsp fresh lemon juice, or fruity vinegar such as balsamic, sherry, or cider
ground pepper, to taste
Instructions
POSITION an oven rack in the top slot and preheat the broiler.
WHISK together the olive oil, lemon juice, green onion, basil, and a pinch of salt and pepper in a medium bowl. Add the avocado and lightly mash it using the tines of a fork. There’s an art to this step of the process: You want the avocado to still be in chunks, but with rounded corners from the gentle mashing. The creamy mashed flesh binds the chunks together, creating two distinct textures that really make the dish.
DRIZZLE the bread slices with a little olive oil and place them under the broiler to toast until deeply browned, turning once, 1 to 2 minutes per side. Watch closely to avoid burning. (I place the bread directly on the oven rack, or you can put it on a baking sheet.)
SPREAD the toasts with the avocado mash and top each with a crispy fried egg. Garnish with a sprinkle of hot sauce and serve with a fork and knife.
To drink: A glass of rosé
Egg tip: Fry the eggs while the bread is toasting.
Eggs on Top, Andrea Slonecker, $30.
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