Avocado Sourdough Toast with Garlic Tomatoes and Scrambled Eggs
Tomatoes sautéed in olive oil and garlic, piled onto lemony avocado toast with soft scrambled eggs. Breakfast, lunch, or a very good dinner. 2 servings
Ingredients
- 2 thick slices sourdough bread
- 1 large ripe avocado
- 2 teaspoons fresh lemon juice
- 0.5 teaspoons garlic salt
- 1.5 cups cherry or grape tomatoes, halved
- 2 tablespoons extra virgin olive oil
- 3 garlic cloves, thinly sliced
- 4 large eggs
- 1 tablespoons butter or olive oil, for the eggs
- 0.3 teaspoons fine sea salt
- 0.3 teaspoons freshly ground black pepper
- 6 fresh basil leaves, torn (optional)
Instructions
Start the tomatoes: Warm 2 tablespoons extra virgin olive oil in a skillet over medium heat. Add 3 garlic cloves, thinly sliced and cook about 45 seconds 00:45, just until fragrant and barely golden. Do not let the garlic brown or it will turn bitter.
Sauté until they collapse: Add 1.5 cups cherry or grape tomatoes, halved cut side down along with half of 0.3 teaspoons fine sea salt. Cook without stirring for 7 minutes 07:00, then stir and cook 4 minutes more, pressing a few against the pan so they release their juices. They should be slumped and glossy with the oil gone orange.
Toast the bread: While the tomatoes cook, toast 2 thick slices sourdough bread until deeply golden and firm enough to hold a load. Sourdough wants to go darker than you think.
Mash the avocado: Scoop 1 large ripe avocado into a bowl. Add 2 teaspoons fresh lemon juice and 0.5 teaspoons garlic salt. Mash with a fork, leaving it a little chunky. Taste it now and adjust the lemon and garlic salt to suit you.
Scramble the eggs: Beat 4 large eggs with the remaining 0.3 teaspoons fine sea salt and 0.3 teaspoons freshly ground black pepper. Melt 1 tablespoons butter or olive oil, for the eggs in a nonstick pan over medium-low heat, pour in the eggs, and wait 4 minutes 04:00 before pushing them gently from the edges toward the center. Pull them off while they still look slightly underdone.
Build it: Spread the avocado thickly over the toast. Pile on the scrambled eggs, then spoon the tomatoes and every drop of the garlicky oil over the top. Finish with 6 fresh basil leaves, torn (optional) and more black pepper.
Notes
The garlicky oil in the pan is the best part of this dish, so scrape all of it onto the toast. Cooking tomatoes in olive oil is also what makes their lycopene absorbable, since it will not cross into your bloodstream without fat to carry it.
Swaps: chopped Roma tomatoes work when cherry tomatoes are out of season, though they need an extra two or three minutes to break down. A pinch of red pepper flakes with the garlic adds heat. For a dairy-free version, scramble the eggs in olive oil instead of butter.
Make ahead: the tomatoes keep four days in the refrigerator and reheat in a minute. Everything else must happen à la minute.
Two things worth flagging on timing. Start the tomatoes first, since they need the better part of eight minutes and everything else moves fast. And pull the eggs off the heat while they still look wet, because they’ll keep cooking on the way to the plate.
The order of assembly matters too. Avocado goes down first as the base, eggs, next, tomatoes last so their oil runs down through everything instead of getting trapped underneath.
