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The New Avocado Toast

In this reverse-engineered avocado toast, the avocado is coated with crispy garlic breadcrumbs before being topped with a perfect fried egg.
  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

2 slices white bread, torn into small pieces

2 cloves garlic, peeled and smashed

4 tablespoons olive oil

Kosher salt

2 ripe avocados, pitted, peeled and halved lengthwise

3 tablespoons fresh lemon juice

4 large eggs

2 radishes, thinly sliced

1 scallion, thinly sliced

Hot sauce and lemon wedges, for serving

Directions

  1. Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).
  2. Heat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt. 
  3. Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes. 
  4. Liberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.
  5. To serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.

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