Kenyan Avocado and Tomato Toast with a Fried Egg

Ingredients

• 2 slices Bread
• 1/2 medium Avocado
• 1/4 medium Tomato
• 1 large Egg
• 1 teaspoon Vegetable Oil
• pinch Salt
• pinch Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 2 slices of Bread into a toaster and toast them until they are your desired level of crispiness.
2. 2Place a 30.48 cm non-stick skillet on the stovetop and add the 1 teaspoon of Vegetable Oil. Heat the oil over medium heat, which is 175°C, until it shimmers.
3. 3While the oil heats, carefully crack the 1 large Egg into the shimmering oil. Fry the egg for 2 to 3 minutes, or until the whites are set and the yolk is cooked to your preference. You will know it is done when the edges of the egg white are slightly crispy and the yolk is still runny or firm, depending on how you like it.
4. 4Cut the 1/2 medium Avocado in half, remove the pit, and slice the flesh thinly. Cut the 1/4 medium Tomato into thin slices.
5. 5Remove the 2 slices of toasted Bread from the toaster. Arrange the sliced avocado evenly over the surface of each slice of toast.
6. 6Layer the tomato slices on top of the avocado on each slice of toast.
7. 7Carefully place the fried egg on top of the tomato slices on each piece of toast.
8. 8Sprinkle a pinch of Salt and a pinch of Black Pepper over the fried egg.
9. 9Serve the Kenyan Avocado and Tomato Toast with a Fried Egg immediately.

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