Ingredients

The following ingredients have 4 Servings
  • 4 extra-large eggs 4 large (½-inch-thick) slices rustic or whole grain bread 2 ripe Hass avocados, halved, pitted, and peeled 2 tablespoons freshly squeezed lemon juice ½ teaspoon Sriracha Kosher salt and freshly ground pepper

Instruction

  • <p>Fill a medium saucepan with water and bring to a simmer. Very carefully (you don’t want to crack the shells!), lower the eggs into the pan with a spoon. Simmer the eggs for exactly 6 ½ minutes, take them out of the water and run them under cool tap water, until cool enough to handle. Peel the eggs and set them aside. </p> <p>Meanwhile, toast the bread in a toaster and place two pieces of toast on each of two plates. Place the avocados in a bowl with the lemon juice, Sriracha, 1 teaspoon salt and ½ teaspoon pepper and mash them with a fork. </p> <p>Divide the avocado mixture among the four pieces of bread and spread it out with a knife. Place one egg on each toast, cut it in half, sprinkle with salt and pepper, and serve warm. </p>