Avocado Toasts with Fried Egg, Olives, and Smoked Paprika


  • 4 slices hearty whole grain, artisan-style bread, or another bread of your choice
  • 2 ripe avocados, halved, pit removed, and sliced
  • 1/8 teaspoon salt
  • Fresh ground black pepper, to taste
  • 4 lemon wedges
  • 1/4 cup sliced California Green Ripe Olives
  • 1/4 cup sliced mild peppadew peppers (or substitute sliced roasted red peppers)
  • 1 tablespoon unsalted butter
  • 4 large eggs
  • Smoked paprika, for garnish


  1. In a toaster, toast the bread until golden brown, or to the desired doneness.
  2. Add the toppings: Top each piece of toast with slices of avocado (left in slices or mashed with a fork), then sprinkle with salt and pepper. Squeeze a lemon wedge over each avocado toast. Arrange the sliced olives and peppadews on top.
  3. Fry the eggs: In a skillet over low heat, melt the butter. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan. Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Use a thin spatula to transfer the eggs from the skillet and top each of the avocado toasts. Sprinkle with a few pinches of smoked paprika.
  4. Serve the toasts immediately.
Recipe by:

Simply Recipes