Black Cat Avocado Toast with Fried Eggs
Equipment
- Toaster
- Skillet
- Mixing bowl
- Fork
- Knife
Ingredients
- 4 slices pumpernickel bread
- 2 ripe avocados
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large eggs
- 8 black olives, sliced
Instructions
- Toast the pumpernickel bread slices until they are crisp and firm.
- Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lemon juice, salt, and black pepper, then mash with a fork until mostly smooth with some small chunks remaining.
- Spread the mashed avocado evenly over each slice of toasted bread.
- Heat a skillet over medium heat and crack the eggs into the pan. Cook until the whites are set but the yolks are still runny, about 3 to 4 minutes.
- Place one fried egg on top of each avocado toast. Arrange the sliced black olives on the avocado to form simple cat features such as ears and whiskers.
Notes
Use a fork to create light texture lines in the avocado spread before adding the egg so the olives stay visible. Pumpernickel works best here because its dark color keeps the black cat theme clear. If you prefer a milder bread flavor, any dense dark rye will also work without changing the steps.
Course: Breakfast
Cuisine: American
Equipment: Toaster, Skillet, Mixing bowl, Fork, Knife
Cuisine: American
Equipment: Toaster, Skillet, Mixing bowl, Fork, Knife