Ingredients
4sliceswhole grain bread,or another bread of choice
2ripe avocados,halved, pit removed, and sliced
⅛tspsalt
fresh ground black pepper,to taste
4lemonwedges
¼cupcalifornia green ripe olives,sliced
¼cupmild peppadew peppers,or roasted red peppers, sliced
1tbspunsalted butter
4largeeggs
smoked paprika,for garnish
Preparation
In a toaster, toast the bread until golden brown, or to the desired doneness.
Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper. Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.
In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.
Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.
Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.
Serve the toasts immediately.
