Avocado Toast With Quail Eggs
- Prep time: 10 min
- Cook time: 5 min
- Serves: 1 person
Full of healthy, unsaturated fats, packed with fibre, and an effortless breakfast, snack or quick meal, this toast has a lot going for it.
Revel in the acrobatics that the acidic tomato, spicy jalapeños and buttery avocado perform across your tongue. The creaminess of the quail eggs is the cherry on top and is sure to keep you satisfied all morning with plenty of extra protein.
It’s simple but beautiful, and you can make it your own with fun garnishes! Our favourite garnish of fresh pico de gallo takes this dish to another level.
- 2 slices of fresh, thick-sliced bread
- 6 quail eggs
- 1 avocado, ripe
- Sea salt, to taste
- Pico de gallo (diced tomatoes, onions, jalapeño peppers, chopped cilantro and lime juice), if desired
Note: Double these ingredients for each additional person you're serving.
Toast your slice of bread until golden and firm.
Remove the pit from your avocado. Use a big spoon to scoop out the flesh. Put it in a bowl and mash it up with a fork until it’s as smooth as you like it. Mix in a pinch of salt (about 1/8 of a teaspoon) and add more to taste, if desired.
Spread the mashed avocado on top of your toast.
Fry the eggs, sunny-side-up, in a frying pan. Place on top of the avocado toast. If you prefer, scrambled eggs or boiled, peeled and diced eggs also work excellently!
Garnish with salt and fresh pico de gallo, if desired.