No Sunday morning breakfast table is complete without an egg dish. An easy and delicious meal that can make any brunch unforgettable is avocado toast with an onsen egg on top. You can conjure up a delicious breakfast with just a few ingredients, with the perfectly creamy consistency of the onsen egg taking a simple avocado toast to the next level and providing the perfect start to your morning!

 

Ingredients for 4 people:

 

2	Avocados
4	Eggs
4 slices	Bread of your choosing
2 tbsp	Lemon juice
1 handful	Small tomatoes
1 pinch	Salt and freshly ground black pepper
2 tsp	Butter (optional)

Preparation:

Fill the Nihon egg cooker with water, place the eggs inside, and start the cooking process. Prepare the rest of the avocado toast while the eggs are cooking.

Toast the bread in the toaster or fry it in a pan with butter until crispy.

Halve one avocado and use a spoon to remove the pit. Scoop out the flesh and add it to a small bowl along with the lemon juice. Mash the avocado and lemon juice together with a fork and season with salt and pepper.

Halve and remove the pit from the second avocado and cut the flesh into slices.

Spread the avocado mash onto the toasted bread slices and cover it with the avocado slices.

When the eggs are cooked, remove them from the egg cooker and carefully break them open one by one and place into small bowls. Place one egg on top of each slice of toast and garnish with tomatoes. Season with salt and pepper to taste, then serve.