Oh, avo toast. SF’s most controversial breakfast is pretty hard to resist when it relies on good bread, like this rye from Josey Bakery Bread. Pro tip: Squeeze that lemon and season it up.
Contains: milk, eggs, wheat.
What You Get
What You'll Need
Salt and freshly ground pepper
Chile flakes (optional)
Slice and toast 3 pieces of the rye bread. Peel, pit, and slice the avocados. Cut the lemon into wedges for squeezing.
In a nonstick frying pan over medium-low heat, warm 1 tablespoon olive oil. Crack 3 eggs into the pan and fry until the whites are set but the yolks are still runny, about 3 minutes for sunny-side up. Season with salt and pepper.
Drizzle the toasts with olive oil and top with the avocado. Squeeze with lemon, season with salt, and sprinkle with a pinch of chile flakes, if you want some heat. Slide the eggs on top and serve warm.