Egg & Avocado Toast—Let’s E.A.T.!

Egg & Avocado Toast

  • 1 ripe avocado
  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons fresh squeezed lemon juice
  • 1/2 teaspoon fine grain sea salt
  • 2 slices of bread, toasted
  • 2 75 °C eggs
  • Shichimi togarashi (Japanese seven spice)


  1. In a small bowl, mash the avocado, olive oil, lemon juice, and sea salt together with a fork.
  2. Spread the mashed avocado on the slices of toasted bread, creating a small well in the center of each slice of bread for the egg to go in.
  3. Place a soft-boiled or poached egg in the well of each slice of bread. Season with shichimi togarashi and serve immediately.

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