Over easy avocado toasts
A simple but delicious breakfast option to fill you up! Gluten-free toast topped with smashed avocado, an over-easy egg, parmesan, and plenty of sprouts.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 slices of gluten-free whole grain bread (toasted)
- 1 avocado
- 4 large eggs
- About ¼ cup alfalfa sprouts
- Freshly shaved parmesan cheese
- Salt & pepper (to taste)
Instructions
- 1
Divide the avocado between the four pieces of toast, spreading it evenly over the bread.
- 2
Spray a small skillet with cooking spray and heat it over medium heat.
- 3
Crack an egg into the skillet and cook, covered, until the egg white is just set on the bottom. Quickly flip the egg over to cook the other side, just until the white is set, but the yolk is still runny, about 30-45 seconds. Transfer the egg to the avocado-topped toasts. Repeat until all 4 eggs are cooked. (If you have a larger skillet and are much more skilled with a spatula than I, feel free to cook all 4 eggs at once! I am too clumsy and break the yolks when cooking more than one).
- 4
Sprinkle each egg-covered toast with salt and pepper to taste. Layer a few shavings of parmesan cheese and a tablespoon of alfalfa sprouts on top.