Avocado and Corn Breakfast Plate with Fried Egg
This colorful breakfast plate brings together a runny fried egg, creamy avocado and crisp toast with fresh tomatoes, sweet corn and a handful of blueberries. There is nothing complicated to cook, so it is easy to put together on a busy morning or for a relaxed weekend brunch.
Preparation Steps
Toast the bread until golden and crisp.
Warm the corn in a small pan or in the microwave for about 1 minute, and season lightly with salt.
Heat the butter or oil in a nonstick skillet over medium heat. Crack in the eggs and cook for 2 to 3 minutes, until the whites are fully set, or flip and cook a little longer if you prefer firm yolks.
Halve the avocado, remove the pit and slice the flesh. Season with salt, pepper and red pepper flakes if you like.
Arrange the toast, egg, avocado, tomatoes, corn and blueberries on two plates and serve right away.
Tips & Variations
- Squeeze a little lemon or lime juice over the avocado to keep it from browning.
- Swap the fried egg for scrambled or poached eggs, or spread the avocado on the toast instead of slicing it.
- This plate is best eaten fresh; cut tomatoes and corn can be kept covered in the fridge for up to 3 days.
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