In this avocado toast, Korean gochujang sauce and a fried egg add color and richness. If you can't find gochujang, opt for Sriracha or hot sauce.
1 tsp olive oil
1 large egg
1/2 medium avocado, mashed
3/4 tsp fresh, strained lime juice
1/8 tsp plus 1 pinch salt, divided
1 slice whole wheat bread, freshly toasted
½ tsp gochujang sauce
½ tsp finely chopped fresh cilantro leaves
- Brush the inside of a small nonstick skillet with oil, and heat over medium-high. When hot, crack the egg into a ramekin, and then pour into the skillet. Cook until the egg white turns opaque and slightly golden around the edges, 2-3 minutes. Cover the skillet, and reduce the heat to low. Cook until the yolk is done to your liking, 30 seconds to 2 minutes. Set aside off of the heat.
- In a small bowl, stir together the avocado, lime, and 1/8 tsp salt, and spread on the bread. Top the avocado spread with the fried egg, and sprinkle the egg with the remaining pinch of salt. Drizzle with the gochujang sauce, and sprinkle with the cilantro.