Avocado Toast with Eggs Two Ways

As we all know by now, avocado toast is, well, the bread and butter of millennials. And why not? It’s delicious, it’s more filling than a regular old piece of toast, and it’s a great canvas for creativity. (Also know as cleaning out your fridge.)

Right now, when it seems everyone and their mother is baking bread at home, it is truly toast’s time to shine. It can be simple and quick (hello, ample butter, flaky salt, and strawberry jam), elaborate and “extra” (hello, most of the toast recipes I’ll probably post here…), made on store-bought bread, made on homemade bread…the possibilities are endless! The point is, almost everything goes on toast. Beans! Apples! Nut butter! Cheese! Veggies! Yogurt! I am a longstanding snazzy toast enthusiast, so with this recipe, I am officially launching a new section of Law and Lentils: the Toast Files. You and me, baby, are gonna make so.much.toast. And it’s gonna be GREAT!

This toast, though it has several elements, actually makes for a very quick dinner. (Or breakfast. Or lunch. Or brunch. Or snack!) The frico cheese takes just a couple of minutes, then can be set aside while you fry the bread (yes, you read that right) in the same pan; at the same time, you’ll boil your jammy eggs and mash your avocado. A quick slice of some scallions, a grate of cured egg yolks if you’ve got em, and you’re ready to roll! So, let’s dive in, shall we? A whole world of toasty goodness awaits!

Avocado Toast with Eggs Two Ways

• 3/4 c. Shredded Cheese (use whatever you’ve got that melts well; I used a Mexican blend because that’s all I have right now. Cheddar or Parm would work well too!)
• 4 Eggs
• 3 slices Bread (I used homemade sourdough, but we don’t all live with a talented baker, so whatever you’ve got will work)
• 2 T. Olive Oil, plus more for drizzling
• 2 T. Unsalted Butter
• 2-3 Avocados
• Salt (I used flaky because I love the lil crunch you get, but non-flaky also works)
• 1 Scallion, thinly sliced
• 1 Cured Egg Yolk, grated
• Pepper (I used Urfa, but any pepper flakes you like will work– ground pepper is also fine)

Bring a pot of water to boil; in the meantime, heat a large nonstick skillet over medium heat. Sprinkle cheese in a thin, even layer over pan, and cook for a few minutes until underside is browned. Use a spatula to flip and cook for just a moment longer until cheese is crisp and evenly browned. Set aside on a paper towel to drain and finish crisping. Add eggs to boiling water and cook for 6.5 minutes. (When finished, place in a bowl of ice water to stop cooking.) Meanwhile, wipe out the nonstick skillet and return to medium heat, adding olive oil and butter. When butter is melted and frothy, add bread slices. Cook until toasty brown on the underside, then flip and repeat (adding more oil/ butter if needed.) Set aside. In a small bowl, mash avocado with a pinch of salt and a drizzle of olive oil to desired level of chunk/smoothness.

Assembly: Smear mashed avocado on toast. Top with quartered eggs, then drizzle with a small amount of olive oil. Crumble frico over top, then add sliced scallions, grated cured egg yolk (if using), and pepper flakes.

I am honestly SO JAZZED about this new all-toast section of my blog. We are about two days from this site descending into all toast, all the time madness– but hey, at least it’ll be a delicious ride, right?