Avocado Egg Toast

• 70 g (2 slices (70 g) whole-wheat sandwich bread) — Whole-wheat sandwich bread
• 80 g (80 g peeled, pitted avocado) — Avocado
• 50 g (1 large egg (50 g without shell)) — Large whole eggs, raw
• 0.8 g (1/8 tsp (0.8 g) fine salt) — Fine salt

Method

1. 1Toast the breadHeat a dry skillet over medium heat, add both bread slices, and toast for 60 seconds per side.2 minLook for: Both slices are dry and golden at the edges without burnt spots.Safety: Use tongs to turn the hot bread.
2. 2Prepare the avocadoWhile the bread toasts, mash all 80 g avocado with all fine salt until spreadable but still slightly chunky.1 minLook for: The salted avocado holds soft pea-size pieces and no pit or skin remains.Safety: Discard the avocado pit and peel before weighing.
3. 3Crack the eggCrack the egg into a small clean bowl and remove any shell fragments.20 secLook for: The yolk and white are intact and free of shell.Safety: Wash hands after handling raw egg.
4. 4Cook the eggLower the skillet to medium-low, add the egg, cover, and cook for 2 minutes until the white and yolk are firm.2 min · 160°FLook for: The white is opaque, the yolk is firm, and the egg reaches 160°F.Safety: Cook egg to 160°F and keep the cooked toast away from raw egg.
5. 5Spread the avocadoDivide the mashed avocado evenly between the two warm toast slices and spread it to the edges.45 secLook for: Each toast has an even avocado layer with no avocado left in the bowl.Safety: Use a clean utensil that did not touch raw egg.
6. 6Top and serveCut the cooked egg in half, place one half on each seasoned avocado toast, and serve both slices immediately.45 secLook for: The complete serving has crisp bread, creamy avocado, and hot fully cooked egg.Safety: Eat promptly or refrigerate within 2 hours.