• Toss tomatoes with oil and a pinch each of salt and pepper.

  • Toast bread. Meanwhile, mash avocados with lemon juice, 1/4 tsp salt and pepper to taste.

  • In a large nonstick skillet, heat butter over medium and gently crack eggs into skillet. Cook 3 to 4 minutes without flipping, covering with a lid to set yolks.

  • Divide avocado among toasts. Top each with an egg, tomatoes and salt and pepper to taste.

  • Tip: For a speedier breakfast, hard-boil eggs in advance, then peel, chop and sprinkle over toasts along with kosher salt and pepper.

Nutrition Facts

407 calories; 29 g total fat; 9 g saturated fat; 522 mg sodium. 29 g carbohydrates; 5 g fiber; 1 g sugar; 10 g protein;