Egg-In-A-Hole Avocado Toast

Egg-In-A-Hole Avocado Toast

from averiecooks.com
10 min

Ingredients

  • 1 medium ripe avocado, peeled and seeded
  • 2 tablespoons lime juice, or to taste
  • 1 to 2 tablespoons fresh chives, finely minced
  • 3/4 teaspoon kosher salt, or to taste
  • 3/4 teaspoon freshly ground black pepper, to taste
  • 2 slices artisan-style bread (thicker bread works best and is sometimes called ‘Texas toast’ or ‘French toast’ toast)
  • 2 tablespoons unsalted butter
  • 2 large eggs
  • salt and freshly ground black pepper, to taste

Directions

  1. 1

    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.

  2. 2

    Cut a 2.5 to 3-inch circle from the center of each bread slice with a cookie cutter or glass.

  3. 3

    To a large non-stick skillet, add the butter, and heat over medium-low heat to melt.

  4. 4

    Add the bread, bread rounds, and cook until golden brown on the first side, about 1 to 2 minutes.

  5. 5

    Flip everything, crack one egg into the hole of each piece of bread, and season eggs with salt and pepper.

  6. 6

    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.

  7. 7

    Evenly spread the avocado mixture over the bread and bread rounds and serve immediately. Recipe is best warm and fresh.