THE NEW AVOCADO TOAST

The New Avocado Toast image

In this reverse-engineered avocado toast, the avocado is coated with crispy garlic breadcrumbs before being topped with a perfect fried egg.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 slices white bread, torn into small pieces
2 cloves garlic, peeled and smashed
4 tablespoons olive oil
Kosher salt
2 ripe avocados, pitted, peeled and halved lengthwise
3 tablespoons fresh lemon juice
4 large eggs
2 radishes, thinly sliced
1 scallion, thinly sliced
Hot sauce and lemon wedges, for serving

Steps:

Process the bread in a food processor until you have very fine crumbs (you should have about 1 1/2 cups).
Heat the garlic and 3 tablespoons of the oil in a large nonstick skillet over medium high until very fragrant and brown, 3 to 4 minutes. Discard the garlic. Add the breadcrumbs and cook, tossing frequently, until golden brown and crispy, 5 to 7 minutes. Transfer to paper-towel lined plate and season with salt.
Wipe the skillet clean with a paper towel, add the remaining 1 tablespoon oil and heat on high. Fry the eggs on high until the outer edges are browned and lacy but the yolks are still slightly uncooked, 1 to 2 minutes. Remove from the heat and let sit in the skillet until the yolks are set, 1 to 2 minutes.
Liberally brush all sides of the cut avocado halves with lemon juice and generously season with salt. Working with 1 half at a time, dredge the avocados in the breadcrumbs, turning to coat and patting the crumbs lightly into the flesh and the pit cavity. Reserve the remaining breadcrumbs.
To serve, place 1 avocado half cut-side up on a small plate. Sprinkle with a few more breadcrumbs and top with a fried egg, some scallions, radishes and a drizzle of hot sauce.

Nutrition Facts : Calories 340, Fat 29 grams, SaturatedFat 5 grams, Cholesterol 185 milligrams, Sodium 140 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 9 grams, Sugar 2 grams