Fried Eggs, Cheese & Avocado Toast
Three olive-oil fried eggs with soft yolks, melting cheddar and sliced avocado on buttered toast — an open-face savoury breakfast.
Per serving, as written.
A quick savoury breakfast that eats like a treat: soft-yolk fried eggs, melting cheddar and avocado on buttered toast. The eggs carry the protein, which means everything else is negotiable: the olive oil, the butter, how much cheese goes on and how big the slice of bread is. The avocado is the one thing worth keeping recognisably itself — use a bit less of it if you need to, but don’t replace it.
It’s built to be eaten open-face with a knife and fork; pressed into a sandwich, the soft yolk and avocado just squeeze out. A squeeze of lemon over the avocado keeps it bright if you’re not eating straight away.
Ingredients
- 3 large eggs
- 1 tbsp olive oil
- 1 large slice whole grain bread (~60 g)
- 1 tsp butter
- 2 slices cheddar (~40 g)
- 1/2 large avocado (~100 g)
- salt and pepper
Method
- Fry the eggs in the olive oil over medium heat until the whites are set but the yolks are still soft in the centre.
- Lightly toast the bread, spread it with the butter, and lay the cheddar slices over the top to cover it. Once the eggs are done, turn off the heat and rest the cheese-topped toast in the still-warm pan for a couple of minutes, until the cheddar softens and starts to melt.
- Slice the avocado, and season it and the eggs with salt and pepper.
- Stack the avocado and eggs on the cheesy toast and serve open-face, with a pinch of chilli flakes and cracked black pepper to finish. Eat with a knife and fork.
Free to start · no credit card required.