Scotch Bonnet Avocado Eggs
By SCOTT GRAHAM
- - OMG Scotch Bonnet
- - 2 ripe avocados
- - 4 large eggs
- - 4 slices of bread (e.g., whole wheat, sourdough, or your favourite type)
- - Salt and pepper, to taste
- - Optional toppings: red pepper flakes, chopped fresh herbs, sliced cherry tomatoes or crumbled feta cheese.
timing≈ 10 Mins
Prepare the Avocado:
Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a bowl. Use a fork to smash the avocado until it's creamy and spreadable. Season with salt and pepper, and add any optional seasonings or toppings you prefer, such as red pepper flakes or chopped herbs.
Cook the Fried Eggs:
In a non-stick skillet, heat a little oil or butter over medium heat. Crack the eggs into the skillet and cook them to your desired level of doneness. For sunny-side-up eggs, cook them until the whites are set, but the yolks are still runny. Season with salt and pepper during cooking.
Toast the Bread:
While the eggs are cooking, toast the slices of bread until they're golden and crisp. You can use a toaster, oven, or stovetop skillet.
Assemble the Dish:
Spread the smashed avocado generously onto each slice of toasted bread. Place the fried eggs on top of the avocado. Season the eggs with additional salt and pepper if needed.
Drizzle with OMG Scotch Bonnet and any optional toppings you like, such as sliced cherry tomatoes, crumbled feta cheese or additional herbs.
Serve the smashed avocado with fried eggs on toast while it's hot. Enjoy your delicious breakfast!