When you want a breakfast that’s both simple and indulgent, this Perfect Breakfast stacks creamy avocado, savory Dijon, and eggs on toasted sourdough — finished with a dusting of Parmesan for salt and umami. Quick to make, elegant on the plate, and endlessly customizable.
Prep Time: 10 mins • Cook Time: 5 mins • Total Time: 15 mins
Servings: 1
Ingredients
- 2 tsp butter
- 2 eggs
- 1 slice sourdough bread, toasted
- Dijon mustard, to spread
- 1/2 avocado, peeled, pitted and sliced
- 2 tbsp grated Parmesan cheese (or more to taste)
Directions
Step 1 — Fry the eggs: Melt butter in a skillet over medium heat. Add the eggs and cook until the whites are mostly set. Break the yolks and continue cooking an additional 2–3 minutes until eggs are set through (or cook to your preferred doneness).
Step 2 — Build the toast: Spread one side of the toasted sourdough with Dijon mustard. Layer avocado slices over the mustard, top with the cooked eggs, and sprinkle generously with grated Parmesan. Serve immediately.
Variations & Tips: For runny yolks, cook eggs less and assemble quickly so yolk spills over the avocado. Add a handful of arugula or a squeeze of lemon for brightness.
Nutrition (per serving — approx.)
Calories 501 • Total Fat 36g • Saturated Fat 12g • Cholesterol 402mg • Sodium 770mg • Carbs 26g • Fiber 7g • Protein 22g