How To Make Avocado Toasts with Fried Egg, Olives, and Smoked Paprika
Olives & fried eggs are great additions to this avocado toasts recipe. The dish is filling enough to keep you sated until midday without being too heavy.
Serves:
Ingredients
- 4sliceswhole grain bread,or another bread of choice
- 2ripe avocados,halved, pit removed, and sliced
- ⅛tspsalt
- fresh ground black pepper,to taste
- 4lemonwedges
- ¼cupcalifornia green ripe olives,sliced
- ¼: 5px; letter-spacing: 2px”>1tbspunsalted butter
- 4largeeggs
- smoked paprika,for garnish
Instructions
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In a toaster, toast the bread until golden brown, or to the desired doneness.
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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.
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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.
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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.
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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.
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Serve the toasts immediately.
Nutrition
- Calories: 350.78kcal
- Fat: 24.57g
- Saturated Fat: 5.92g
- Trans Fat: 0.14g
- Monounsaturated Fat: 13.32g
- Polyunsaturated Fat: 3.53g
- Carbohydrates: 23.69g
- Fiber: 9.69g
- Sugar: 3.13g
- Protein: 12.54g
- Cholesterol: 193.63mg
- Sodium: 325.40mg
- Calcium: 84.15mg
- Potassium: 659.85mg
- Iron: 2.58mg
- Vitamin A: 114.91µg
- Vitamin C: 21.35mg
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