Loading...Ingredients
Scale
- 1 large tomato, preferably heirloom
- Kosher salt and freshly cracked pepper
- 2 slices sourdough bread, 1/2-inch thick
- 2 tablespoons unsalted butter, softened
- 2 tablespoons mayonnaise
- 2 large eggs
- 1 medium ripe avocado
- 1 teaspoon lemon juice
- 1/4 teaspoon red pepper flakes, plus a little extra for finishing
- 1/4 teaspoon garlic powder
- Balsamic vinegar
- 1 tablespoon chives, chopped
Instructions
- Cut 1 large tomato into ¼-inch slices, sprinkle both sides of each slice with a pinch of salt and allow to rest while preparing the rest of the dish.
- Spread approximately 1 tablespoon mayonnaise on one side of 2 slices sourdough bread – it should be a very thin layer. Flip bread and spread 1 tablespoon unsalted butter. Using a round cookie cutter or knife, make an approximately 2.5-inch hole in the center of the bread. Remove the bread circle and reserve.
- Place slices of sourdough and the bread circles in a cold, large non-stick pan, mayo-side down. Heat over medium heat until you begin to hear the mayo sizzle, about 2 minutes. Crack 1 large egg into each hole. Lightly sprinkle everything with kosher salt. When the egg has firmed up and the bread turns golden brown, approximately 3 to 3 1/2 minutes (use the bread circle as an easy way to gauge toastiness), carefully flip the bread with a spatula and cook for another 2-3 minutes until golden brown. Flip and remove egg-in-a-hole and bread circle to a plate.
- In a medium bowl, mash 1 medium ripe avocado with a fork until smooth then stir in 1 teaspoon lemon juice, ¼ teaspoon kosher salt, ¼ teaspoon red pepper flakes, and ¼ teaspoon garlic powder. Spread avocado mash on egg-in-a-hole being careful not to puncture the egg.
- Place one or two slices of tomato on top of the avocado mash, drizzle with balsamic vinegar, and sprinkle with kosher salt, freshly cracked pepper, red pepper flakes, and chives. Serve warm with bread circle to sop up that runny yolk.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast