The New Avocado Toast
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 340
- Total Fat
- 29 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 185 milligrams
- Sodium
- 140 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 5 grams
- Protein
- 9 grams
- Sugar
- 2 grams
- Total: 30 min
- Active: 30 min
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
- Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).
- 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.
- 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.
- 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.
- 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.