Avocado toast with quail eggs
Crispy toast with mashed avocado, a refreshing lime note, and tender quail eggs on top. Quick and tasty for breakfast or a light lunch.
- Time
- 12 min
- Serving
- 334 kcal
- Ingredients
- ≈ $1.69
- Protein
- 10 g
Ingredients
- 1 Toast breadpack 500 g ≈ $2.00 60 g
- 2 Avocadopack 1 pcs ≈ $1.20 0.5 pcs
- 3 Quail eggspack 20 pcs ≈ $5.00 3 pcs
- 4 Lime≈ $5.00 per kg 20 g
- 5 Salt 1 g
- 6 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the avocado2, cut it lengthwise, remove the pit, scoop out the flesh, and mash it with lime4 juice; season with salt and pepper.
Toast1 the bread to a golden crust in a toaster or on a dry skillet.
Carefully crack the quail3 eggs and fry them over medium heat for about 1.5 minutes until the yolk is soft.
Top with the fried quail3 eggs.
Serve immediately, with a squeeze of lime4 if desired.
Prepare the avocado2 ahead of time and store the flesh with lime4 juice; toast1 the bread in advance; substitute lime with lemon.
Tips
- Why it works
- Mash the avocado with lime juice to prevent browning and keep it fresh-tasting while you cook the eggs.
- Substitutions
- Use lemon juice instead of lime (same amount) or swap quail eggs for 1 large chicken egg (adjust cooking time to 2.5 minutes).
- Common mistakes
- Overcook the eggs. They’ll turn rubbery; stop when the whites set but yolks are still runny.
- Storing and reheating
- Eat fresh; avocado turns brown and mushy after 1 day. Reheat eggs briefly in a dry pan if needed.
- Serve with
- Pair with a handful of cherry tomatoes and a sprinkle of flaky salt for extra crunch.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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