Burrata & Egg Avocado Toast
Creamy smashed avocado on toasted bread, topped with a runny-yolk egg, fresh mozzarella, sun-dried tomatoes, and toasted nuts. Ready in 12 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 428
- Protein
- 16g
Ingredients
- 2 slices bread (sourdough or country loaf)
- 1 whole ripe avocado
- 2 whole eggs
- ½ cup fresh mozzarella balls (bocconcini)
- ¼ cup sun-dried tomatoes
- ¼ cup nuts (almonds or walnuts, chopped)
- ½ whole lemon
Instructions
- 1
Toast the bread in a skillet over medium heat until golden brown and crispy, about 2 minutes per side.
- 2
Halve the avocado, scoop into a bowl, and mash with a fork. Season with salt, pepper, and a squeeze of lemon juice.
- 3
Push the toast aside in the skillet. Add a bit of oil, then crack both eggs into the pan over medium-low heat.
- 4
Fry eggs until whites set but yolks still jiggle, about 3–4 minutes. Sprinkle with salt and pepper.
- 5
Toast the chopped nuts in a dry skillet over medium heat, stirring constantly, until fragrant, about 2 minutes.
- 6
Divide the mashed avocado between the toast slices. Top each with a fried egg, mozzarella, sun-dried tomatoes, and toasted nuts. Serve immediately.
Tools you’ll need
- 12-inch skillet or cast iron pan
- small mixing bowl
- fork
- spatula
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