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Egg & Avocado Toast—Let’s E.A.T.!

Egg & Avocado Toast

Makes 2 servings

1 ripe California avocado
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon fine grain sea salt
2 slices of bread, toasted
2 large eggs, soft-boiled or poached
Shichimi togarashi (Japanese seven spice)

1. In a small bowl, mash the avocado, lemon juice, and sea salt together with a fork.

2. Spread the mashed avocado on the slices of toasted bread, creating a small well in the center of each slice of bread for the egg to go in.

3. Place a soft-boiled or poached egg in the well of each slice of bread. Season with shichimi togarashi and serve immediately.