Avocado Toast with Fried Eggs

Step 1

Place the bread slices on the rack inside the toaster or toaster oven and set it to medium-dark. Toast until the surface is golden brown and crispy throughout, about 3–4 minutes.

Step 2

While the bread toasts, cut the avocado in half lengthwise from tip to tip, rotating around the pit. Twist the two halves apart gently with your hands.

Step 3

Scoop the avocado flesh into a small bowl using a spoon, holding the skin steady with your other hand as you scrape. Discard the pit and skin.

Step 4

Mash the avocado with a fork until it reaches the texture you prefer — chunky or smooth — then stir in the lemon juice and a pinch of salt.

Step 5

Pour 1 tablespoon olive oil into a 10-inch nonstick skillet and place it over medium-high heat. Wait until the oil shimmers and slides quickly when you tilt the pan, about 60–90 seconds.

Step 6

Carefully crack the first egg into the skillet, keeping the yolk whole. Repeat with the remaining 3 eggs, spacing them around the skillet so they don't touch.

Step 7

Cook the eggs without stirring until the whites turn opaque and set, but the yolk still jiggles slightly when you gently shake the pan, about 3–4 minutes.

Step 8

Divide the mashed avocado equally between the 4 toast slices, using a spoon to spread it in a thin, even layer across the top of each slice.

Step 9

Place 1 fried egg on top of each avocado toast slice, keeping the yolk facing up so it stays visible and glossy.

Step 10

Sprinkle the red pepper flakes evenly over all 4 pieces, a light dusting on top of each egg. Serve immediately while the toast is still warm and crispy.