Avocado Toast with Egg

# What You Need:

→ Bread

01 - 2 slices whole-grain or sourdough bread

→ Avocado Mixture

02 - 1 ripe avocado

03 - 1 teaspoon lemon juice

04 - 1/4 teaspoon sea salt

05 - 1/8 teaspoon freshly ground black pepper

06 - 1/8 teaspoon red chili flakes (optional)

→ Toppings

07 - 2 large eggs (optional)

08 - 1 tablespoon fresh chives or cilantro, chopped

09 - 1 teaspoon extra-virgin olive oil (optional)

# Directions:

01 - Toast the bread slices until golden and crisp.

02 - Halve the avocado, remove the pit, and scoop the flesh into a bowl.

03 - Add lemon juice, sea salt, black pepper, and chili flakes if using to the avocado. Mash with a fork until mostly smooth but still slightly chunky.

04 - Cook eggs to preferred style such as poached or fried, if using.

05 - Spread the mashed avocado evenly over the toasted bread slices.

06 - Top each slice with a cooked egg if used, drizzle with olive oil, and sprinkle with chopped chives or cilantro.

07 - Serve immediately to enjoy optimal texture and flavor.

# Expert Tips:

01 -

It's ready faster than you can brew coffee, but tastes like you actually tried.
One ripe avocado stretches across two slices, making it generous without being wasteful.
The lemon juice keeps everything bright and prevents that sad brown avocado color.

02 -

An underripe avocado will taste waxy and bland—if yours is hard, use a different meal and save the avocado for tomorrow.
Adding lemon juice immediately stops the avocado from turning brown, so do that step first before anything else.
If your toast is cold by the time you spread it, it won't taste as good—work quickly after toasting.

03 -