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10 Minute Egg & Avocado Toast

·2 mins
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“Your Eastern ways have corrupted my sense of taste,” Szeth said. “I shouldn’t enjoy this much pepper.”

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This recipe is a culmination of creating this dish enough times that I have every step nearly perfectly timed in accordance with one another (Think topological sort). My oven has a built in timer when it is turned on, and from start to finish this takes me less than 10 minutes on average!

Ingredients #

  • Eggs
  • 1 Avocado (Kept in fridge)
  • Sliced bread (I prefer sourdough or seeded whole wheat bread) (Kept in freezer)
  • Cheese
  • Butter or oil
  • Salt
  • Pepper

Steps #

  1. Heat pan over medium heat, slice pat of butter and place in pan
  2. While it melts, place 1 or 2 slices of bread in toaster
  3. Swirl butter to coat pan entirely. After it is completely melted, start cracking eggs into pan. Crack the eggs against each other - it results in a cleaner break.
  4. While eggs are cooking, pull out the softed avocado from the fridge, slice in half, and use a fork or spoon to scoop out the insides (I use a fork so that I can use it to eat later).
  5. At this point, the eggs should be solidified on the bottom. Flip them, and turn off the heat.
  6. Slice avocado, place toast on plate, and dump eggs from pan onto toast.
  7. Now, season avocado and eggs with salt and freshly ground black pepper.
  8. Slice cheese onto eggs, and finally place avocado on top.
  9. Enjoy!