Avocado Toast

Ingredients:

• 2 ripe avocados (about 400g total)
• 4 slices of sourdough bread
• 1 tablespoon (15ml) fresh lemon juice
• 1/2 teaspoon (3g) salt, plus more to taste
• 1/4 teaspoon (1g) freshly ground black pepper
• 2 tablespoons (30ml) extra virgin olive oil
• 4 cherry tomatoes, halved
• 2 large eggs
• 1/4 teaspoon (1g) red chili flakes
• Fresh cilantro leaves for garnish

Instructions:

1. Start by toasting the sourdough bread slices until golden brown and crispy. Set aside.
2. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
3. Add lemon juice, salt, and black pepper to the bowl with avocado. Mash with a fork until mostly smooth but still a bit chunky.
4. Heat a small non-stick skillet over medium heat and add 1 tablespoon of olive oil.
5. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes for sunny side up. Season with a pinch of salt and pepper.
6. Spread the mashed avocado mixture evenly over each slice of toasted sourdough.
7. Top each avocado toast with a fried egg, followed by halved cherry tomatoes.
8. Sprinkle with red chili flakes for a bit of heat and garnish with fresh cilantro leaves.
9. Drizzle the remaining olive oil over the top of each toast for added richness.
10. Serve immediately while the bread is still warm and the eggs are perfectly cooked.

Notes:

For added flavor, consider adding a thin layer of butter to the toast before spreading the avocado. You can also substitute the fried eggs with poached eggs if preferred. This dish is best served fresh but the avocado mash can be prepared an hour in advance and stored in the refrigerator with plastic wrap directly on the surface to prevent browning.