Riley's Avocado Toast with Dippy Eggs
Ingredients
- 2 slices thick-cut sourdough City Loaf from Bub’s Breads or similar
- 2 tablespoons butter softened
- 2-3 avocado, halved, pitted, and cubed Lemon,juiced
- Sea salt to taste
- Freshly cracked black pepper, to taste
- High-quality extra virgin olive oil for drizzling
- 2 large eggs
- 1 pinch Shichimi togarashi or Sriracha sesame seeds, if desired
Instructions
- Heat a skillet to medium. Spread 1 tablespoon of butter on one side of the bread.Toast it in a skillet until it’s golden and crisp. Set aside.
- Dice the avocado and toss it in a medium bowl with the juice of a lemon, or to taste. Add a pinch of sea salt; taste and adjust seasonings as needed.
- Heat the remaining 1 tablespoon of butter over medium heat in a nonstick skillet. Cook the eggs, sunny side up until the sides are crispy and the whites are set,2-3 minutes. Sprinkle freshly cracked black pepper over the top.
- Spread the avocado generously on the toasted sides of the bread. Drizzle with olive oil and freshly cracked black pepper. Add a pinch of the togarashi. Top each toasted slice of bread with the dippy egg. Add a final sprinkle of salt and pepper and eat immediately.
Notes
The key to this is to use a combination of Hass and Florida avocados, but if you can only find one or the other, that’s ok. Their texture and flavor vary slightly. Use a good local sourdough such as Bub’s Bread in Bethlehem, but make sure it’s hearty and sliced thickly.