Avocado Toast with Fried Eggs and Arugula Salad

Instructions

Step 1. Toast the bread slices until golden brown and crisp.

Step 2. Slice or mash the avocado and season with a pinch of salt, black pepper, and lemon juice.

Step 3. Spread or arrange the avocado evenly over the toasted bread.

Step 4. Heat the olive oil in a skillet over medium heat.

Step 5. Crack the eggs into the skillet and cook until the whites are set and the yolks remain slightly runny, or to your preferred doneness.

Step 6. Place one fried egg on top of each avocado toast.

Step 7. Season the eggs with salt, black pepper, and a sprinkle of red pepper flakes.

Step 8. In a bowl, combine the arugula, cherry tomatoes, and feta cheese.

Step 9. Drizzle the salad with a small amount of olive oil and toss gently.

Step 10. Serve the avocado toast alongside the salad immediately.

Storage and Reheating Tips

Avocado toast is best enjoyed fresh, as the avocado may brown during storage.

Store leftover salad in an airtight container in the refrigerator for up to 1 day.

Cooked eggs can be refrigerated for up to 2 days in an airtight container.

To reheat the eggs, warm them gently in a skillet over low heat or in the microwave for 20–30 seconds.

Prepare fresh toast and avocado when ready to serve for the best texture and flavor.