Slathering warm egg in a hole toast with a creamy chive and lime-scented avocado spread is beyond DELICIOUS!! This avocado toast with egg is EASY, ready in 15 minutes, and perfect ANYTIME!!
Prep Time5 minutesmins
Cook Time5 minutesmins
Total Time10 minutesmins
Course: Bread, Rolls, Muffins & Breakfast
Cuisine: American
Keyword: avocado and egg toast, avocado breakfast recipes, avocado toast, avocado toast with egg, egg in a hole, egg toast, how to make avocado toast
Servings: 2
Calories: 424kcal
Author: Averie Sunshine
Ingredients
1medium ripe avocadopeeled and seeded
2tablespoonslime juiceor to taste
1 to 2tablespoonsfresh chivesfinely minced
¾teaspoonkosher saltor to taste
¾teaspoonfreshly ground black pepperto taste
2slicesartisan-style breadthicker bread works best and is sometimes called ‘Texas toast’ or ‘French toast’ toast
2tablespoonsunsalted butter
2large eggs
salt and freshly ground black pepperto taste
Instructions
To a medium bowl, add the avocado, lime juice, chives, kosher salt, freshly ground black pepper, coarsely mash the avocado with a fork and toss with a fork to combine (I prefer to keep mine on the chunkier side); set aside.
Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.
To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.
Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.
Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.
Cover pan and cook until eggs are as set as desired, about 3 to 6 minutes. The bread rounds will cook faster than the eggs (in about 1 to 2 minutes); remove them from the skillet as soon as they’re golden browned and place on a plate. Remove egg-in-a-holes and place on the plate.
Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.