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Avocado Toasts with Fried Egg, Olives, and Smoked Paprika

Avocado Toasts with Fried Egg, Olives, and Smoked Paprika
  • Meal

    Breakfast and Brunch

  • Cusine

    American

Ingredients

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

Directions

In a toaster, toast the bread until golden brown, or to the desired doneness. Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper. Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top. Fry the eggs: 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.