Open Faced Egg & Avocado Toast Recipe

Preparation Steps

1. 1

   Prepare the Potatoes

   Preheat the oven to 400°F (200°C). Cut the rosemary potatoes into wedges, toss them with olive oil, salt, and pepper, and spread them out on a baking sheet. Roast in the oven for about 25-30 minutes, or until golden brown and crispy.

2. 2

   Cook the Eggs

   In a non-stick skillet, heat a little olive oil over medium heat. Crack the eggs into the skillet and cook sunny side up until the whites are set but the yolks are still runny, about 3-4 minutes.

3. 3

   Prepare the Avocado

   While the eggs are cooking, slice the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork and season with salt and pepper to taste.

4. 4

   Toast the Brioche

   Toast the brioche slices in a toaster or on a skillet until golden brown and crispy.

5. 5

   Assemble the Toasts

   Spread a generous amount of mashed avocado on each slice of toasted brioche. Top with a sunny side egg, a dollop of pecan pesto, and a handful of micro arugula.

6. 6

   Serve

   Serve the open-faced egg and avocado toasts alongside the roasted rosemary potatoes for a complete meal.