Ingredients
Bread
- 2 tablespoons butter
- 2 tablespoons whole milk or heavy cream
- 1 large egg
- Pinch salt
- 2 tablespoons coconut flour
- ½ teaspoon baking powder (gluten-free if needed)
Avocado
- ½ Haas avocado ripe
- 2 tablespoons cilantro chopped
- 1 teaspoon lemon juice
- Pinch salt
- Pinch black pepper
- Pinch red pepper flakes
Toast/egg
- 2 teaspoons butter divided
- 1 large egg
Instruction
Make the bread
- Place the butter in a square 5-inch glass container (I use a small food storage/ meal prep container). Microwave until melted, about 50 seconds.
- Mix in the heavy cream, egg, and salt. Add the coconut flour and baking powder and mix patiently until thoroughly combined.
- Microwave the batter for 90 seconds. Allow to rest for a minute, then carefully run a knife around the edges and release the bread from the container. If the bottom sticks, carefully run a small spatula underneath.
Prepare the toast
- Use a fork to mash half an avocado well. Mix in cilantro, lemon juice, salt, pepper, and red pepper flakes.
- Heat a medium nonstick skillet over medium heat. Add a teaspoon of butter and swirl to coat. Add the bread and cook until browned, about 2 minutes on each side. Remove to a plate.
- Add another teaspoon of butter to the skillet and swirl to coat. Break an egg into the skillet and cook it to your liking.
- Top the toasted bread with the avocado, then top it with the cooked egg. Serve immediately.
