Avocado Toasts with Fried Egg, Olives, and Smoked Paprika
Breakfast and Brunch
4 slices hearty whole grain, artisan-style bread, or another bread of your choice
2 ripe avocados, halved, pit removed, and sliced
1/8 teaspoon salt
Fresh ground black pepper, to taste
4 lemon wedges
1/4 cup sliced California Green Ripe Olives
1/4 cup sliced mild peppadew peppers
1 tablespoon unsalted butter
4 large eggs
Smoked paprika, for garnish
In a toaster, toast the bread until golden brown, or to the desired doneness.
Top each piece of toast with slices of avocado , then sprinkle with salt and pepper. Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.
In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika. Serve the toasts immediately.