Smashed avocado and bread never tasted so amazing! The secret is frying the bread — not just toasting! — which creates a crispy crust with a tender inside. Top avocado fried toast with a yolky poached egg, serve with a side salad, and lunch is in the bag!
If I were a trendier person, this post would be all about the wonders of aquafaba, and I’d have photos of a magical meringue dessert, whipped tall and proud with nary an egg in sight.
But alas, it’s me, SoupAddict, and I’m not only sooo not the trendsetting type, but I’m also still hopelessly obsessed with last year’s It Girl, avocado on toast.
The question isn’t really why I’m still obsessed, but rather why everyone else isn’t still obsessed. Short of an allergy or food aversion, how can you fall out of love with the avocado? Why would you? How could you? Whaaat?
Maybe the peoples would still be all about avocado on toast if they had ever tried avocado fried toast.
Fried toast might sound weird — you think chicken when hear you fried, amiright? — but it’s actually amazing. It’s toasted bread with extra ooomph, without being the break-your-teeth kind of crusty crunch that some baked breads have or an oil slick on bread (as long as you’re not overly generous with the oil, avocado fried toast is not greasy at all).
After you smash the avocado with some lime and salt, and schmear this heavenly spread on exquisitely crunchy-tender bread … you gild the lily and top it off with a perfectly poached egg (sorry aquafaba, we’re talking real eggs here).
And you poke that egg and get the yolky yolk drizzling down onto the bread and … ohemgee … you remember exactly why avocado on toast was ever an It Girl because it’s still as much the magical potion comfort food lunch as ever it was.
So if it’s been a while since you set aside avocado because the food media thinks it’s so yesterday, give avocado fried toast a try. I think it’ll be permanently back on your menu.
- 1 avocado, peeled, pit removed
- 1 lime, sliced in half
- kosher salt
- 2 eggs
- white vinegar (optional)
- extra virgin olive oil
- 2 slices crusty bread, 3/4" thick each
- Freshly ground black pepper
- Using a fork, smash the avocado in a medium bowl until chunky. Add a big squeeze of lime and a big pinch of salt. Continue mashing until the avocado spread reaches your desired consistency. Taste, and add more salt and/or lime as needed. Set aside.
- Set a medium pot filled to 1/3rd over high heat. When bubbles begin to form on the bottom and sides of the pot, reduce heat to medium-high. Crack the eggs into separate small bowls or ramekins.
- Optional: use the handle of a wooden spoon to swirl the water in one direction, like a hurricane. Add a short pour of vinegar (this often helps to keep the strands of egg together). Carefully pour one egg into the center of the whirlpool. Poach for 3 to 5 minutes, depending on how firm you like the yolk (3 for loose; 5 for slightly done). Remove the egg to a paper towel lined plate. Repeat with the other egg.
- Cover the bottom of a small frying pan with a thin layer of the olive oil. Turn heat to medium. When the oil shimmers in the pan, add the bread slices. Let sit for 30 seconds, then flip (the bread will not be toasted at this point). Heat the bread until golden brown on the down side, then flip a second time. You shouldn't need more oil, but if the pan is dry at this point, add just a drizzle around the bread slices. When the second side is golden brown, remove from pan, and the let the slices cool until you can handle them.
- Spread a thick layer of the avocado on the warm fried bread slices. Top each with an egg, and sprinkle with salt and black pepper.