I tell you now – I was a fool (a fool!) for resisting what I found to be delicately caramelized edges around a creamy yolk filled pillow. A fried egg on avocado toast has become my morning comfort.
The trouble was that after trying such butter-fried-goodness I lacked the confidence to cook fried eggs at home. Don’t worry, that season ended quickly. The key is a non-stick pan! Once I realized that non-stick pans were gonna save my life I quickly became accustomed to frying my own eggs to perfection. And here’s how I do it…Using my small Simply Calphalon non-stick pan from Kohls, I butter up a fresh slice of french bread (cause I’m fancy like that) on both sides and let it toast right there in the pan. For this bread on this pan and on this electric range I found that setting it a hair over medium heat was perfect. You’ll probably have to find your own “special” heat setting for buttered toast when you change any of those variables.
While that’s going on you can cut up an avocado and remove the pit.
JUST RIPE. Truth be told, I am always getting it wrong when it comes to avocados. I’ve sliced many a fruit that was tasteless and firm and many more that were rotten. It just so happens that today I got it right and this one is perfect. High five for myself.
And now for THE EGG. In that same pan melt a little butter (1/2 tablespoon if you must know exactly) over medium high heat. We need the pan to be hot because we want nicely caramelized edges.
Crack an egg into the pan and immediately sprinkle with a pinch of salt. Turn down your heat to LOW and cover. This allows the whites touching the pan to fry but not be overdone while your yolk slowly heats up.
After 1-2 minutes you decide your next move. Take the egg as is and enjoy a velvety white and soupy yolk? Or cook another minute to reveal caramelized edges with a silkier yolk – not solid at all but perfectly perky yet smooth. You can guess what I went with.
Uncovered, you’ll see that the yolk has a thin cooked white around it. But fear not! The yolk is not hard at all. No sir, it is nice and soft. Ready to spill. We got this because of the higher heat in the beginning wrapping around it when covered. If we had kept the heat high then we’d eventually see a hard yolk but we quickly turned the heat down.
- 1 slice french bread
- 1 egg
- 1 avocado
- 1 tablespoon butter
- pinch of salt
- Butter both sides of the slice of french bread (about ½ tablespoon worth) and toast in a non-stick pan over medium heat. Flip over once you see some light browning. While it's toasting slice open an avocado and remove the pit. When the toast is done let it cool slightly then scoop out ¼ of the avocado onto it. Spread with a butter knife then set aside while you fry the egg.
- Melt the rest of the butter (1/2 tablespoon) in the same non-stick pan over medium high heat. Crack the egg into the pan, being careful not to break the yolk. Immediately add pinch of salt. After 30 seconds, turn heat to low and cover. After 1-2 minutes uncover and place egg directly on top of the avocado toast. Let cool slightly then bite!