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In the vibrant landscape of brunch options, few dishes capture the essence of flavor and nutrition as beautifully as Mini Egg and Avocado Toast Rounds. This recipe is not just a feast for the eyes; it marries the creamy richness of ripe avocados with perfectly cooked eggs atop crisp slices of sourdough bread. The result is a dish that not only offers a burst of flavors but also provides a substantial nutritional boost, making it an ideal choice for anyone seeking to elevate their breakfast or brunch experience.

Mini Egg and Avocado Toast Rounds

Discover the delightful combination of Mini Egg and Avocado Toast Rounds, the perfect addition to your brunch repertoire. This simple yet flavorful dish features creamy avocados and perfectly cooked eggs on crispy sourdough bread, offering a nourishing and visually appealing meal. With easy preparation and fresh ingredients, it's a versatile option for any occasion, whether entertaining friends or enjoying a cozy breakfast at home. Get ready to elevate your brunch experience with this delicious recipe!
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Ingredients
  

4 slices of sourdough bread (or whole grain bread)

2 ripe avocados

4 large eggs

1 tablespoon olive oil

Salt and freshly ground black pepper to taste

1 teaspoon red pepper flakes (optional for spice)

2 tablespoons fresh lemon juice

Fresh herbs for garnish (such as parsley, chives, or cilantro)

Instructions
 

Prepare the Avocado Mixture:

    Begin by cutting each avocado in half, carefully removing the pit. Scoop the creamy flesh into a medium mixing bowl. Add the fresh lemon juice, a generous pinch of salt, freshly ground black pepper, and red pepper flakes, if desired. Using a fork, mash the avocado to your preferred consistency – aim for a creamy yet slightly chunky texture. Set this mixture aside.

      Toast the Bread:

        Heat a non-stick skillet or griddle over medium heat. While it warms up, lightly brush both sides of each sourdough slice with olive oil. Once the skillet is ready, add the bread slices and toast them for about 2-3 minutes on each side, or until they reach a perfect golden brown and crispy texture. Remove the toasted slices from the heat and allow them to cool slightly on a rack.

          Cook the Mini Eggs:

            Using the same skillet, reduce the heat to low. Carefully crack the eggs into the pan. Cook them sunny-side up or over-easy, based on your preference. This should take about 3-4 minutes, ensuring that the egg whites are set but the yolks remain deliciously runny. Lightly season with salt and pepper while they cook.

              Assemble the Toast Rounds:

                Once the bread has cooled just enough to handle, spread a generous layer of the avocado mixture on top of each slice. Next, gently place one cooked egg onto each avocado-covered toast, allowing the yolk to remain intact.

                  Garnish and Serve:

                    To finish, sprinkle a handful of fresh herbs over the top of each toast for a pop of color and flavor. For an extra kick, add a dash of red pepper flakes. Serve the toast rounds immediately while the eggs are still warm and inviting!

                      Prep Time, Total Time, Servings: 10 minutes | 20 minutes | 4 servings