2 slices of bread (e.g., whole grain, sourdough, rustic or other favorite homemade)
1/2 clove garlic
2 teaspoons extra virgin oil
1 ripe avocado
2 eggs
150 g cherry tomatoes
salt, pepper, chili flakes, basil, red onion
Preparation
Toast the bread in a toaster or on a grill pan. Rub with the halved garlic clove and drizzle with extra virgin oil.
Wash the avocado, cut in half, remove the pit, mash the flesh on a plate with a fork, season with salt and pepper.
In a medium pot, bring 3 cups of water with a pinch of salt to a boil, stir with a spoon to create a whirlpool, crack an egg into the center and cook for about 3-4 minutes until the white is set but the yolk is still runny. Remove with a slotted spoon onto a plate and repeat with the second egg.
Cut cherry tomatoes in half, season with salt, pepper, finely chopped red onion and basil, drizzle with oil. Arrange on plates, next to it place the toast spread with avocado paste, place the eggs on top, season them with salt, pepper and sprinkle with chili flakes.
