Avocado Toast with Fried Egg
with butterhead lettuce salad
Avocado toast has gone from trend to classic, but it never gets old as a quick weeknight meal. This version, topped with a fried egg for a protein-rich vegetarian dinner, was reviewed as being quick and easy when we first featured it in 2016.
Smarts: Za'atar adds a great final layer of flavor if you're looking to mix things up!
- Avocados - 2 , mashed
- Lemon juice - 1/2 tsp
- Oil, cooking - 1 Tbsp
- Eggs - 4
- Bread, sandwich - 4 slices
- Za'atar (opt) - 1 tsp
- Hot sauce (opt) - for serving
- Pecan halves - 1/4 cup
- Chives - 1 tsp , chopped
- Mayonnaise - 2 tsp
- Mustard, Dijon - 2 tsp
- Honey - 2 tsp
- Lemon juice - 2 tsp
- Oil, olive - 3 Tbsp
- Pears - 1 , sliced
- Lettuce, butterhead - 1 head , leaves torn (sub green leaf)
- Cheese, blue - 3 oz , crumbled (sub feta or goat cheese)
Make vinaigrette - Chop chives. Whisk chives with mayonnaise, mustard, honey, and lemon juice (portion for salad). Slowly add olive oil while whisking. (Can be done up to 5 days ahead)
Pears / Lettuce - Prep as directed and combine.
Mash avocados with lemon juice (portion for toast). Season with some salt and pepper.
Heat cooking oil in a nonstick pan. Crack eggs into oil and fry to desired doneness (cook on one side for sunny-side up, or flip and cook on both sides).
Spread mashed avocado on sliced bread and top with fried eggs. Season eggs with some salt and pepper. Add za’atar, if using.
Toss pears, lettuce, pecans, and crumbled blue cheese with half the vinaigrette. Add remaining vinaigrette until salad is dressed to your liking.
Serve avocado toast with hot sauce on top if you’d like. Enjoy with salad on the side.