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Avocado Toast with Fried Eggs
and butterhead salad with pears / pecans / blue cheese

Active: 35 min Total: 35 min
Creamy avocados and toasted bread have become a ubiquitous pairing that is great at breakfast, lunch or dinner. The possibility for additional toppings are limitless (really!), but we're keeping this one simple with a fried egg for a protein-rich vegetarian dinner.


Avocado Toast with Fried Eggs:
  • Avocados - 2 , mashed
  • Lemon juice - 1/2 tsp
  • Oil, cooking - 1 Tbsp
  • Eggs - 4
  • Bread, sandwich - 4 slices
  • Hot sauce (opt) - 1 tsp
Butterhead Lettuce Salad:
  • 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 (sub green leaf) - 1 head , leaves torn
  • Cheese, blue (sub gruyere or feta) - 2 oz , crumbled


  1. Toast pecans - Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. (Can be done up to 5 days ahead)
  2. Make vinaigrette - Chop chives. Whisk chives with mayonnaise, mustard, honey and lemon juice. Slowly add olive oil while whisking. (Can be done up to 5 days ahead)
  3. Pears / Lettuce - Prep as directed and combine.

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  1. Mash avocados with lemon juice. Season with some salt and pepper.
  2. 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).
  3. Toast bread.
  4. Spread mashed avocado on sliced bread and top with fried eggs. Season eggs with some salt and pepper.
  5. Toss pears, lettuce, pecans and crumbled blue cheese with half the vinaigrette. Add remaining vinaigrette until salad is dressed to your liking.
  6. Serve avocado toast with hot sauce on top. Enjoy with salad on the side.



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