Avocado Toasts with Fried Egg, Olives, and Smoked Paprika

Upgrade your avocado toast with olives, a fried egg, and a sprinkle of smoked paprika! This quick and easy breakfast will keep you satisfied all the way to lunch.

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Yield: 4 servings

Ingredients

  • 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
  • 2 ripe avocados, halved, pit removed, and sliced
  • 1/8 teaspoon salt
  • Fresh ground black pepper, to taste
  • 4 lemon wedges
  • 1/4 cup sliced California Green Ripe Olives
  • 1/4 cup sliced mild peppadew peppers (or substitute sliced roasted red peppers)
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • Smoked paprika, for garnish

Method

1 In a toaster, toast the bread until golden brown, or to the desired doneness.

2 Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper.

Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.

3 Fry the eggs: In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.

Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking.

Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.

4 Serve the toasts immediately.