I SOO look forward to a delicious breakfast on Saturday mornings. Sometimes I go fancy, like my favorite Eggs Benedict, or these amazing Strawberry Lemon Ricotta Pancakes. Other times I keep it simple like this amazing Avocado and Egg Toast!
This was one of my favorite breakfasts growing up, and I still make it quite often. We always called it “Toad in a Hole” and I know a lot of people call it “Egg in a Basket”. It’s the perfect breakfast–and great for a hungry toddler too! I love traditional egg in a whole, but adding an avocado and cheese just raises the bar! You could even add a big spoonful of salsa on top.
- 2 pieces of bread (I like to use a crusty sourdough)
- 2 eggs
- 1/4 of an avocado
- 1/4 cup grated cheddar cheese
Turn your oven on to a high broil.
Slice the avocado length-wise to get long, thin pieces. Butter the top side of each piece of bread. Cut a whole in the bread big enough to fit two avocado slices around the outside, and an egg in the center. Melt a few teaspoons of butter in a large, oven proof skillet over medium high heat. Add the bread to the skillet and place 2 avocado slices around the outer rim of the circle. Crack an egg into the center of the circle. Season with a little salt and pepper. Reduce heat to medium and cook until the bottom of the bread is nicely browned. Carefully flip to the other side and cook for 2 minutes more, until browned. Sprinkle 2 Tbsp of cheese over each piece of toast. Place the skillet in the oven to broil for 1-2 minutes, or until cheese is bubbly.