Breakfast · Bright & simple
Lemon avocado & egg toast
Crisp sourdough, creamy avocado, lemon, and a freshly cooked egg. A fresh, fuss-free breakfast or light lunch.
$2–3.5 estimated ingredients / serving · USD 15 min*4 servingsEasy
*Estimated total time. This original recipe draft has not yet been kitchen-tested.
BEFORE YOU START
A little detail makes it lovely.
Use ripe avocados that give slightly when gently pressed. Add lemon just before serving.
NADOURI KITCHEN RECIPE CARD
Lemon avocado & egg toast
PREP 5 minCOOK 10 minTOTAL 15 min
Ingredients
Tick off ingredients as you go. Scaling changes quantities; cooking time may also change.
Allergens: Wheat and egg. Check the bread label.
Let's make it
- 01
Toast the bread
Toast the sourdough until golden and crisp.
- 02
Mash the avocado
Scoop the avocado into a bowl. Mash roughly with lemon juice and salt, keeping a little texture.
- 03
Cook the eggs
Warm the olive oil in a nonstick skillet over medium-low heat. Add the eggs and cook until both the whites and yolks are firm, covering the pan briefly if needed. Work in batches if the pan is small.
- 04
Build your toast
Divide avocado among the four slices. Top each with a cooked egg and optional chili flakes. Serve immediately.
Recipe development preview · Not yet kitchen-tested. Cooking times and results may vary. No nutrition or rating claims have been verified.
