Description
This isn’t your average avo toast. A lacy, golden parmesan crust turns a simple fried egg into a salty, crispy masterpiece—laid perfectly over creamy avocado and finished with a hit of chili flakes. Crunchy, creamy, and just spicy enough, it’s the kind of breakfast that feels like a treat but takes just minutes to make.
Ingredients
Scale
- 1 slice sourdough or multigrain bread, toasted
- 1/2 ripe avocado
- to taste salt & pepper
- 2–3 tbsp grated Parmesan cheese
- 1 egg
- pinch of red chili flakes
- optional: lemon zest or hot sauce
Instructions
- Toast the sourdough or multigrain bread to your desired level of crispiness.
- While the bread is toasting, slice the avocado and mash it in a bowl. Season with salt and pepper to taste.
- In a skillet, heat a small amount of oil over medium heat and add the grated Parmesan cheese, allowing it to melt and form a crispy crust.
- Crack the egg into the skillet and cook until the whites are set and the edges are golden, about 2-3 minutes.
- Spread the mashed avocado on the toasted bread, top with the crispy egg, and sprinkle with red chili flakes. Add optional lemon zest or hot sauce if desired.
Notes
- The egg can be cooked sunny-side up or over easy depending on your preference.
- For an extra kick, consider using flavored hot sauce as a drizzle on top.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 toast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 185mg