Instructions

1. In a bowl add the pitted avocado, salt, pepper, pepper flakes and lime juice.
2. With a fork or potato masher, mash the avocado together so it’s just slightly chunky. You don’t want it smooth.
3. Add in the chopped cilantro, stir and set aside.
4. Place a medium non-stick pan over medium heat.
5. When the pan is hot give it a light spray with cooking oil.
6. Crack one egg in at a time using a heat-safe spatula to help form the egg into a circle or oval depending on your toast.
7. As soon as the white stops spreading (usually within 15-25 seconds) crack the other egg trying not to touch the whites.
8. Reduce the heat to low and allow the whites to cook until set. ~5-8 minutes for the whites to be set and the yolks to be running. Cook longer for solid yolks. By cooking them low and slow there’s no need to flip the eggs.
9. While the eggs are cooking toast the bread until golden brown.
10. When the bread is toasted, plate each slice and evenly divide the smashed avocados on top spreading out.
11. Top each with a dippy egg and dig in but be sure to have your napkin handy for that runny yolk!