Italian
Avocado Toast with Eggs and Tomatoes
A hearty and healthy breakfast featuring toasted whole-wheat bread, creamy avocado spread with turmeric and ginger, fried eggs, fresh tomatoes, aromatic herbs, and crispy seeds.
- Difficulty
- easy
Ingredients
16 items- Whole Wheat Bread1 slice
- Olive Oilfor toasting and sauce
- 1/2 pcsAvocadoripe, preferably Italian Sicilian
- 1/2 pcsLemonjuiced
- Sweet Paprikasweet paprika, a pinch
- Turmeric Powderturmeric powder, a pinch
- Dried Ginger Powderdried ginger powder, a pinch
- Saltto taste
- 2 pcsEggfried
- Mixed Tomatoesripe and slightly green, 1-2 pcs
- Sesame Seedstoasted and partially ground
- Flax Seedstoasted and partially ground
- Sunflower Seedstoasted and partially ground
- Pumpkin Seedstoasted and partially ground
- Basil Leavesfresh
- Mint Leavesfresh
Method
- Slice whole-wheat bread and drizzle a drop of olive oil on each slice. Toast in a non-stick pan until golden on both sides.
- Cut an avocado in half, remove the pit, and scoop the flesh into a bowl. Squeeze half a lemon over it, add a drizzle of olive oil, sweet paprika, turmeric, dried ginger, and salt. Mash and mix until smooth.
- In the same pan, add a drop of oil and fry two eggs to your liking, keeping the yolk soft.
- In the same pan, toast a mix of sesame, flax, sunflower, and pumpkin seeds until they start to pop. Transfer to a mortar and partially grind to release their nutrients.
- Slice one or two mixed tomatoes (ripe and slightly green) into rounds or dice.
- Assemble the toast: spread the avocado cream on the toasted bread, layer the tomatoes on top, add the fried eggs, and sprinkle with fresh basil and mint leaves.
- Finish with the ground and whole seeds. Serve immediately.