Ingredients
- 4 slices of whole multi-grain bread
- 50 grams of shredded parmesan cheese
- 1 peeled roasted red bell pepper
- 2 avocados
- 4 eggs
- 1 lime
- Pepper and salt to taste
Preparation
Peel the two avocados and remove the pits. Puree the avocados with a fork. Add pepper and salt to taste. Add the juice of a lime and mix thoroughly until you get a uniform mixture. Keep aside.
Remove seeds from the peeled roasted red bell pepper. Cut the pepper into tiny bits (alternatively, you can use a food processor to semi-puree the red bell pepper). Keep aside.
Fry the eggs in a non-sticky hot skillet (either sunny-side-up or over-easy, as preferred). Add salt to taste. Heat the bread slices in a toaster. Spread the top side of each bread slice with the avocado puree, put an egg on top and garnish with the red bell pepper bits and shredded parmesan cheese. Serve the egg avocado toasts in individual dishes.
Additional Information
Servings and Preparation Time. This recipe serves 4 and requires about 20 to 30 minutes to be prepared.