Olive Oil Fried Egg, Smashed Avocado + Heirloom Tomato Toast

Whew. It’s been awhile. So much to say and catch up on. But first, let’s talk toast. This is hardly a recipe, more of a collection of ingredients for you to customize. But there are some hard and fast components to your toast’s success. The manner in which you fry your egg and the bread you use are key. It’s imperative that this latter element be really delicious, grade-A quality bread. You don’t have to use sourdough, like my personal choice…you could use leftover baguette, a super grainy whole wheat or gluten free if that’s your thing. Your choice. Just make sure it’s a delicious bread that floats your boat, has good structure and can withstand the rigors of avocado, tomatoes + eggs on top. Soggy, floppy toast is unacceptable here.

Now for the olive oil fried egg… I use what is considered a Spanish fried egg technique, but I don’t follow it completely. It shakes down like this… First, grab yourself a small sauté pan; I prefer my non-stick for this. Fill it with about 4 tablespoons of olive oil and get it screaming hot. I like it just to the point of almost-smoking, but not. Have your egg already cracked in a bowl and gently slide it into the piping hot oil. Immediately tilt your sauté pan and spoon the hot oil on top of the whites of the egg. Full cooking time should take no more than a minute and a half for the whites to be cooked (but not rubbery) and the yolk still runny. For it to be a true Spanish fried egg, we would need to get the bottom and outter reaches of the egg crispy and golden. I stop short of that, but feel free to go all the way. I guarantee you will no longer cook a sunny side up egg any other way…this just makes them perfect. Every. Time.

Best part is? Breakfast (or lunch) in under 10 minutes.

Scoot on down to the recipe if you’d like. Or stick around for some chatting about life and summer and stuff.

First, I’m so excited to be sharing this recipe with you. I know when I eat something several days in a row (including breakfast and lunches), that I need to share. It’s so fast and easy to throw together (and I think healthy?) that it will quickly become one of your favorite quick meals. I can feel it.

This summer has been completely crazy. I set out doing some offline work and it overtook my schedule in a way that I hadn’t anticipated. Then I had a completely unexpected trip to pick up my daughter in Asia. I landed in the middle of the night on a Saturday and hopped back on a return flight that Monday afternoon. So, about 36 hours on the ground and 28 hours in the air. Not so sure I want to do that again. BUT, it got me thinking…there are so many Asian cities that I have special spots in…my favorite places to eat, hidden dumpling spots, where to get the best cashmere or ceramics. I’m thinking I might start adding little posts like that to the blog. Thoughts? I’ll start with Taipei because that’s freshest in my mind. Don’t hold your breath…but it’s happening.

I’m trying hard to get caught up and I have so much to share (has anyone made labneh at home? It’s amazing and so easy!!). We have one more trip at the end of the month for my daughter and then, hopefully, by August, I’ll be fully back on track. If you follow me on Instagram or Snapchat, you know that I’ve had some pavlova trials and tribulations as of late and I will have that mother perfected for you come the end of summer. Additionally, I’m working on a Chocolate Malted Crunch Ice Cream inspired cookie. Are you in? ALSO, I’m doing some work with the California Strawberry Commission and I’m working on some really beautiful strawberry recipes…those will be fully unveiled in early September. So excited to be back in business. What have you guys been up to? I’d love to hear… xoxo

PS I truly see my skin getting younger by eating all of this. It’s like an anti-aging breakfast. Current years off? About 15.

spanish fried egg, smashed avocado + heirloom tomato toast | recipe via DisplacedHousewife

spanish-fried egg, smashed avocado + heirloom tomato toast | Recipe via DisplacedHousewife

spanish-fried egg, smashed avocado + heirloom tomato toast | Recipe via DisplacedHousewife

spanish-fried egg, smashed avocado + heirloom tomato toast

spanish-fried egg, smashed avocado + heirloom tomato toast | Recipe via DisplacedHousewife

olive oil fried egg smashed avocado + heirloom tomato toast

Makes 1 (scale-up accordingly)

INGREDIENTS

  • 1 piece of good quality, delicious bread
  • 1/4 ripe avocado, peeled and thinly sliced
  • 1 lime wedge
  • 1/2 small heirloom tomato (does it have to be heirloom? NO!!! It’s what I used and they’re gorgeous…feel free to improvise here), thinly sliced
  • 4 tablespoons olive oil
  • 1 large egg
  • 1 sprig fresh cilantro
  • 1 pinch of sea salt (I used Himalayan Pink Salt…you can get it at Costco…it’s completely delicious)
  • 1 crank of pepper

INSTRUCTIONS

  1. Toast or grill your bread to the desired bronze.
  2. Smear half of your avocado slices on the toast with the back of a fork.
  3. Lay the rest of the slices on top.
  4. Squeeze the lime over the top of the avocado. Don’t skip this. It’s a game changer.
  5. Layer the tomato slices on top.
  6. Olive oil fried egg: Heat up the 4 tablespoons of olive oil in a small, nonstick sauté pan over medium high heat. Get it to the point just prior to smoking. Whist that is heating up, crack your egg in a small bowl. Have a small spoon handy.
  7. When the oil is screaming hot (but not smoking or burning), gently pour your egg in and tilt the pan and spoon the hot oil over the top of the egg whites, avoiding the yolk. Do this for about a minute-ish, until the white part is set. I find that leveling the pan disperses the oil and makes it easier to see if the white part is done. Remove the egg from the pan with a slotted spoon or spatula. If you’d like a true Spanish fried egg, keep the egg on the heat longer until the edges start to turn George Hamilton golden brown.
  8. Lay the olive oil fried egg on top of the tomatoes. Sprinkle with salt, pepper and cilantro leaves. Done. That didn’t take more than 10 minutes, did it? Amazing. Let’s do this every. Day.

on my mind

  • Oh my god. THIS has me peeing my pants.
  • Recipes from one year ago: Thai Beef Lettuce Wraps + Holy Shit S’more Cookies.
  • Daily Harvest is giving DisplacedHousewife followers 25% off their first six shakes (use the Coupon Code rebecca25). I hope you guys know that I only put stuff on here that I’ve tried and absolutely love (there is tons of stuff that I get that you’ll never see because it didn’t completely dazzle). Everything is picked and frozen immediately, most of the ingredients are organic, no added sugars or junk…just pure frozen fruits and veggies. They arrive on your doorstep packed in dry ice. All you have to do is fill the cup with whatever liquid they recommend or you want, puree the whole mess in the blender, shove the smoothie back into the cup (that has a lid) and go. They are truly delicious. My freebies from them just ran out and I’m ordering more. They’re that good. Hope that didn’t sound like an infomercial…but wanted to share.
  • Please tell me you guys are watching The Night Of on HBO? If not, we’re only two episodes in. Start this Sunday at 9PM. Then let’s talk about it.
  • So, Game of Thrones. I’m only, what, eight seasons behind? Just started watching it and holy toledo. I mean, the portrayal of women is appalling. And I’m completely addicted. I don’t know what this means…
  • We were a bit jet lagged last week, so we’ve been watching a lot of TV late at night. We re-watched the movie Coma, with Michael Douglas. It’s SO GOOD. Put it on your list.
  • This gave me a laugh as well.
  • Consider following Lenny Letter for insightful interviews and commentary. They recently did an interview with Sheryl Sandberg that you should check out too. She’s such a fascinating, articulate speaker.
  • Ok, that’s it for now. I hope you guys are having a wonderful week…enjoying summer…getting in bits of salt water, sunshine and naps. xo

olive oil fried egg, avocado + heirloom tomato toast | Recipe via DisplacedHousewife

 

24 Comments

  • Cathy | whatshouldimakefor.com 2016/07/27 at 2:56 PM

    welcome back! and you’re back with a bang. loving everything about this recipe. eggs, toast, avocado…i mean, what’s not to love!? and can i just tell you that i actually have that ostrich pillow! bought it for the plane, although i’ve yet to use it. but just having it makes me happy.

    Reply
    • DisplacedHousewife 2016/08/02 at 8:45 PM

      Seriously…Cathy…now we must meet in real life…I can’t even handle that you have the Ostrich pillow. Love. Just…LOVE. xoxo

      Reply
  • Laura | Tutti Dolci 2016/07/26 at 11:41 PM

    So gorgeous, I could live on this toast all summer long!

    Reply
  • Cheyanne @ No Spoon Necessary 2016/07/23 at 7:30 PM

    Almost hard to call this toast, because this is so much MORE!! Absolutely gorgeous and topped with all the summer noms! Perfection! Cheers and thanks for sharing the yum!

    Reply
  • Traci | Vanilla And Bean 2016/07/22 at 6:05 PM

    So happy to see you back and a blog post! Hooray! Lovin this egg thing on toast… I’ve been poaching mine, but I gotta say, I’d love to try your fried egg approach! Summer has been full… lots of work, some play and trying to get myself back in shape after months of terrible sleep and hypothyroid roller coaster!! My energy is BACK! So, the ebook is coming together as well as fall/winter travel plans. Your travel section is something I’m looking forward to Rebecca!! Enjoy all that Summer has to offer, as it’ll be gone too soon! xo

    Reply
    • DisplacedHousewife 2016/07/27 at 3:49 AM

      Hey Traci! I’m so glad that your energy is back — healthy issues can really suck the life out of you…I’m glad that you’re feeling better. I can’t wait to see + cook from your eBook!!! xoxo

      Reply
  • Alida | Simply Delicious 2016/07/21 at 4:46 PM

    Obsessed with that egg-frying-technique! And your photos are SO beautiful. Love.

    Reply
    • DisplacedHousewife 2016/07/21 at 5:36 PM

      Thanks Alida!!!! I can’t stop making eggs like this — too yummy!! xo

      Reply
  • Dawn @ Girl Heart Food 2016/07/21 at 3:52 PM

    This recipe is totally up my alley! Breakfast or lunch (or a snack) in under 10 minutes and it looks this good? Yes please :) Plus, I love every single ingredient on there, so I know it’s gonna be awesome. P.S. That cookie sounds wicked and looking forward to seeing some great strawberry recipes. Hope you have a great upcoming weekend!

    Reply
  • Karen @ Seasonal Cravings 2016/07/20 at 10:22 AM

    I always love a super quick recipe | non-recipe. After all, when life is so busy we need these quick go-to’s just to get food in our mouths! Looks yum!

    Reply
    • DisplacedHousewife 2016/07/20 at 2:01 PM

      Thanks Karen!! Yes!! That’s what I’m thinking!! And I know if I feel busy now, I’ll feel slammed come September…we’ll have to come up with a fall version!! ;)

      Reply
  • Molly 2016/07/20 at 3:57 AM

    Can’t wait to try this egg technique- mine always get jacked- tasty, but jacked. And the cilantro and lime- yum!
    On to more important items: yes, The Night Of is great! And so is Game of Thrones, my son and I totally geek out on it. Check out Stranger Things on Netflix, as a fellow 80s gal, I think you’ll like it. :)
    Hope to see you soon, enjoy the last bits of summer!

    Reply
    • DisplacedHousewife 2016/07/20 at 1:59 PM

      I hope you love this egg-frying technique as much as I do!! I can’t wait to check out that show on Netflix…I’ve been loving my late-night TV time. I hope to see you soon too!! xox

      Reply
  • Allyson, a realtor who eats! 2016/07/20 at 2:48 AM

    This sounds amazing! I’ve done something similar….well, just toast and tomato and egg. But not the spanish-style cooking technique nor the lime. This will be made very soon, and many times over – I’m sure! xoxo

    Reply
  • heather (delicious not gorgeous) 2016/07/20 at 1:58 AM

    soggy, floppy toast is the worst; i had some mushrooms and eggs over toast at a southern brunch place a couple weeks ago, and i’ve never had such sad, soaked bread.

    and dang, that asia trip/pick-up sounds intense; hopefully you got to skip over (too much) jetlag!

    Reply
  • Mary Ann | The Beach House Kitchen 2016/07/20 at 1:52 AM

    If this toast has anti-aging properties then I’ll take 10 Rebecca! Summer has been busy at our house too! Busy, but fun, just the way summer should be! Getting this on my breakfast and lunch list asap!

    Reply
    • DisplacedHousewife 2016/07/20 at 2:38 AM

      Yes, didn’t you know Mary Ann? I can rationalize any food item. Just let me know what you feel the tiniest bit guilty about and I’m sure I’ll find studies and hidden antioxidants. It’s…a gift, you might say. ;)

      Reply
  • MB @ Bourbon and Brown Sugar 2016/07/20 at 1:35 AM

    Rebecca! You’re back! Love the idea of little travel insight blog posts… I’ve done a couple on my blog, and it’s so much fun. Hang in there with the crazy summer… I’ve had much the same going on the other side of the country. So many great ideas and recipes swirling around my brain, and even my kitchen… but my (wonderful) life keeps getting in the way of posting as much as I’d like. I love that you take the time to write your fabulous posts in the midst of all that’s going on! Love the toast… I’ll be making this toast recipe in Virginia and thinking of you!

    Reply
    • DisplacedHousewife 2016/07/20 at 2:40 AM

      Thanks MB!!! I’d love to say I’m back…let’s just put it as a tentative…cross our fingers. I hope you do make this toast–the lime…I think it’s the lime that gets me. I hope you’re having an amazing summer!! Keep writing down the recipe notes and ideas…hopefully we’ll have more time come September (belly laugh). xoxo

      Reply

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