Avocado toast with fried egg and crispy shallots is my take on the simple but genius avocado toast recipe. My version starts with good bread. I suggest sourdough (see my recipe and guide to making your own if you are interested). You want it to hold up to the toppings and not collapse. Starting with a sourdough or French loaf bread works well.
I toasted my bread in a skillet with a little garlic olive oil. You can also use butter, or toast it without a fat if you prefer. I topped my toast with some mashed avocado mixed with salt, garlic powder, lemon, pepper, and red pepper flakes for seasoning. This is topped with a fried egg and some shallots I briefly fried in a little oil to get them crispy, and some sliced scallions. We ate this with some tabasco on top and it was delicious! This was simple and quick to make, filling, and good for you too. You can also add sprouts on top if you had any, which I totally love on avocado toast.
If you have extra leftover avocados, you could also try making this avocado havarti sandwich, or these seared shrimp in roasted poblano avocado salsa.
Avocado Toast with Fried Egg and Crispy Shallots
Ingredients
- 4 slices good bread
- 4 eggs
- 3 ripe avocados
- 4 shallots thinly sliced
- sliced scallions for topping
- 1/2 tsp salt to taste
- 1 tsp garlic powder
- juice of 1 lemon
- red pepper flakes and pepper to taste
Instructions
- Slice your shallots and heat 1 tbsp oil in a skillet over medium heat. Let the oil get hot and add the sliced shallots. Cook, stirring occasionally, until browned and crisping up. Drain on paper towels until ready to use.
- Toast your bread in a skillet, toaster or oven. I used a skillet and a little garlic olive oil to get it nice and toasted.
- Mash your avocado to your liking with salt and pepper, lemon juice and garlic powder to taste. I like to leave it a little chunky for avocado toast.
- Fry the eggs until they are cooked the way you like them. Sprinkle with salt and pepper. Spread some avocado on your toast and then top with the fried egg, shallots and scallions and a sprinkle of salt and pepper. Serve.