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. Slideshow:  More Egg Breakfast Recipes 

Kay Chun
June 2016

Gallery

© EVA KOLENKO

Recipe Summary

total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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