Cumin Oil–Fried Egg & Avocado Toast
By DreiFromBK
Avocado toast is the darling of the breakfast world, but Food & Wine's Kay Chun gives it a delightful spin: She fries eggs in fragrant cumin seeds and spicy crushed red pepper and sets them on top of the toast for a superhearty and satisfying meal.
Ingredients
- 4 1/2-inch-thick slices of toasted rustic bread
- 1 Hass avocado, sliced 1/2 inch thick
- Salt
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon crushed red pepper
- 4 large eggs
Details
Servings 4
Preparation time 10mins
Cooking time 10mins
Preparation
Step 1
Top the toasts with the avocado and season with salt. In a large nonstick skillet, heat the olive oil.
Add the cumin seeds and crushed red pepper and crack the eggs into the skillet. Fry over moderate heat until the whites are set and the yolks are slightly runny, about 3 minutes. Set the eggs on the toasts, drizzle with the cumin-pepper oil and serve.
You'll also love
- Cajun Shrimp Saute (WW) 4.5/5 (2 Votes)
- Grilled Summer Artichokes 4/5 (2 Votes)
- Butternut Squasch/ Apple Casserole 4/5 (2 Votes)
- Round Steak Diane 3.9/5 (7 Votes)
- Banana Split Fluff Salad 2.8/5 (5 Votes)
- Indian-Style Nachos with Warm... 4/5 (2 Votes)
- Olallieberry Apple Crisp 2.8/5 (4 Votes)
- Cajun Fried Turkey 4.2/5 (5 Votes)
Review this recipe