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Avocado on rye with crispy fried eggs

By: Ching He Huang

Published: 15 Jan 24
Updated: 25 Mar 24

Ching He Huang puts her spin on avocado toast in this easy recipe, featuring seeded rye bread, crispy fried eggs and a drizzle of soy.

The food writer had never seen an avocado when she moved to South Africa from Taiwan as a child, but eating the fruit helped her and her family connect to an alien culture. Ching’s story is featured in These Delicious Things (Pavilion Books £25), a new book published to raise money for the charity Magic Breakfast, which is working to help children living in food poverty.

Next time: try smashed avocado with curried butter.

Easy
January 2024

Test kitchen approved

Serves 1-2
Hands-on time 5 min

Ching He Huang puts her spin on avocado toast in this easy recipe, featuring seeded rye bread, crispy fried eggs and a drizzle of soy.

Next time: try smashed avocado with curried butter.

Nutrition: Per serving (for 2)

Calories: 337kcals
Fat: 26g (5g saturated)
Protein: 11g
Carbohydrates: 14g (1.8g sugars)
Fibre: 5.5g
Salt: 0.9g

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Ingredients

1 tbsp rapeseed oil
2 large free-range eggs
2 slices seeded rye bread
1 ripe avocado, destoned, flesh scooped out with a spoon
Drizzle light soy sauce
Pinch ground black pepper
Pinch dried chilli flakes (optional)
Rooibos tea with a slice of lemon to serve (optional)

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Method

Heat a wok over a medium heat until it starts to smoke, then add the rapeseed oil. Crack the eggs into the wok and cook for 2 minutes or to your liking (I like mine crisp underneath and still a bit runny on top). Meanwhile, put the bread in the toaster and toast for 1 minute or so.
To serve, put the toast on a plate and spread each slice with the avocado. Put the eggs on top and drizzle over the soy sauce, then season with pepper and chilli flakes (if using), accompanied, if you like, by a cup of rooibos tea with a slice of lemon.