Take avocado toast to the next level with this simple recipe. Enjoy as a breakfast or lunch that’s ready in under 10 minutes.

Serves 2

• 2 large slices sourdough, or bread of choice
• 1 avocado, sliced
• 1/2 Tbsp Parmesan cheese, grated
• 2 eggs
• butter, for frying
• sea salt and pepper, to taste
• 1 Tbsp feta cheese, crumbled
• sliced red onion and tomatoes, for topping (optional)

Garlic-Basil Dressing

• 1/4 cup mayonnaise
• 1 Tbsp lemon juice
• 1 Tbsp sugar
• 1 clove garlic, crushed, or 1 cube frozen garlic
• 1 cube frozen basil
• 1/4 tsp sea salt
• 1/8 tsp coarsely ground black pepper

Combine dressing ingredients in a small bowl. Whisk until combined; set aside.

Lightly toast the sourdough for 3–5 minutes. Spread 1 Tbsp dressing over each slice of sourdough. Transfer half of the sliced avocado across each dressed sourdough slice, then sprinkle each slice with half of the Parmesan.

Heat a small skillet over medium heat. Grease skillet with butter. Gently break 1 egg and release into the center of the skillet.

Lower heat to medium-low. Cover skillet with a cover or foil for 45 seconds. Remove the cover and season the eggs with sea salt and pepper. Lift the sunny-side up egg with a spatula and gently lay it over the avocado slices. Top with half of the feta cheese. Repeat with the second egg. Add additional toppings, such as sliced red onion or tomatoes, if desired.

Enjoy warm or at room temperature.