The ultimate breakfast avocado toast of your dreams! Say it isn’t so !
So far 2015 has offered us sunny days, lots of perfectly ripe avocados and this breakfast avocado toast recipe. You know you are in California when anything you order has the option of avocado on top. I take the avocados every chance I get, and as often as I can I start my morning with you guessed it: another avocado toast recipe creation. This time topped with a perfectly cooked egg in olive oil, in my old cast iron skillet. I mean, Is there really any other way to get that perfect sunny side up egg with creamy yolk and crispy edges ..?! Cast iron still has my heart. If you don’t already have one you are missing out big time. You can grab a good one here !
As many avocado toast recipes as I’ve thrown together over the years, I’ll have to admit that this breakfast avocado one is by far still the favorite. It just has that perfect balance of creaminess and crispness, salty and tangy, with tons of delicate flavor from the fresh chives and microgreens plus a little kick from the red pepper flakes. I used pepitas for a little nutty crunch at the end, pine nuts work beautifully as well. What a way to start your day kids, nature pretty much offered it to us on a plate, it’s really just a matter of putting it together and your mouth!
When making your breakfast avocado toast I encourage you to experiment with different garnishes for variation, coarse volcanic, truffle or Himalayan sea salts and infused olive oils. You can take this breakfast avocado toast recipe in a million directions and turn it into your very own masterpiece.
Get creative with your leftovers, don’t be scared, you really can’t ruin an avocado toast. Unless you try really hard of course haha That’s how my chicken avocado toast came to life, and now it’s a crowd favorite.
I’m curious to know what are some of your favorite ways to top a breakfast avocado toast ?!
- 2 slices whole grain bread toasted, organic
- 1 avocado sliced
- 2 eggs organic
- 1 tsp olive oil
- a pinch of sea salt to taste
- a pinch of coarse sea salt for garnish
- a pinch red pepper flakes
- 5 sprigs of chives cut
- a few microgreens for garnish
- 1/2 lime
- 1 tbsp pumpkin seeds toasted
Toast the bread to your liking and top them with the avocado slices in a fanning direction. Drizzle with some nice extra virgin olive oil, a squeeze of the lime and a pinch of sea salt.
Preheat the cast iron skillet, add a drizzle of olive oil and cook the eggs on medium flame until nicely set with crispy edges and creamy yolk. About 2 minutes or so.
Place the cooked eggs on top of the avocado, sprinkle with some red pepper flakes, volcanic salt, the chives, microgreens and a few pumpkin seeds.