Crispy lemon eggs and avocado on toast

Makes 2 Servings



1 tbsp
extra-virgin olive oil, plus more for the bread
1 1/2 tsp
fresh lemon juice
green onion, white and light green parts, thinly sliced
fresh basil leaves, thinly sliced
fresh pepper
ripe avocado, diced
2 thick slices
artisan multigrain bread
crispy fried eggs, finished with lemon juice (see below)
hot sauce, for garnish
1 tbsp
room-temperature eggs
1 1/2 tsp
fresh lemon juice, or fruity vinegar such as balsamic, sherry, or cider
ground pepper, to taste


  • POSITION an oven rack in the top slot and pre­heat the broiler.
  • WHISK together the olive oil, lemon juice, green onion, basil, and a pinch of salt and pepper in a medium bowl. Add the avocado and lightly mash it using the tines of a fork. There’s an art to this step of the process: You want the avocado to still be in chunks, but with rounded corners from the gentle mash­ing. The creamy mashed flesh binds the chunks together, creating two distinct tex­tures that really make the dish.
  • DRIZZLE the bread slices with a little olive oil and place them under the broiler to toast until deeply browned, turning once, 1 to 2 minutes per side. Watch closely to avoid burning. (I place the bread directly on the oven rack, or you can put it on a baking sheet.)
  • SPREAD the toasts with the avocado mash and top each with a crispy fried egg. Garnish with a sprinkle of hot sauce and serve with a fork and knife.


To drink: A glass of rosé

Egg tip: Fry the eggs while the bread is toasting.

Eggs on Top, Andrea Slonecker, $30.

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