Description
A quick and nutritious breakfast of smashed avocado seasoned with chili flakes, served on toasted whole grain bread topped with perfectly cooked runny eggs. This simple yet flavorful recipe balances creamy avocado, spicy heat, and rich eggs for a satisfying start to your day.
Ingredients
Scale
Avocado Mixture
- 1 ripe avocado (about 200g)
- 1 tsp chili flakes (adjust to taste)
- Salt and pepper to taste
Eggs and Toast
- 2 large eggs
- 2 slices whole grain bread
- 1 tsp olive oil or butter for cooking eggs
Instructions
- Prepare Avocado: In a bowl, mash the ripe avocado until smooth but still slightly chunky. Season with salt, pepper, and chili flakes to taste, mixing thoroughly to combine the flavors.
- Toast Bread: Toast the whole grain bread slices until they turn golden brown and crispy to provide a sturdy base for the toppings.
- Cook Eggs: Heat olive oil or butter in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook for about 3–4 minutes, until the egg whites are set but the yolks remain runny.
- Assemble Toast: Spread the seasoned smashed avocado generously over each slice of toasted bread to ensure every bite has creamy avocado flavor.
- Top with Eggs and Serve: Place the cooked eggs on top of the avocado toast. Sprinkle additional chili flakes if desired for extra heat, then serve immediately while warm.
Notes
- Adjust chili flakes based on your spice tolerance for a milder or hotter taste.
- For firmer yolks, cook eggs longer or flip to cook over-easy.
- Use fresh, ripe avocados for the best texture and flavor.
- Whole grain bread adds fiber and nutrients, but you can use gluten-free bread if preferred.
- This recipe can be easily doubled or scaled for more servings.
