Pro Tip: Make your eggs in a nonstick skillet over medium-high heat, and use just enough oil to cover the bottom of the pan.


  • 2 slices dark rye bread, 1⁄2 inch thick
  • 1 avocado
  • 1 tbsp olive oil, plus more for frying
  • 3/4 tsp kosher salt
  • 1 1/2 tsp lemon juice
  • 2 eggs
  • Sea salt, to taste
  • 8-10 shaves of Gruyère
  • Butter, to taste
  • Cracked black pepper, to taste


  1. Spread bread with butter, then toast.
  2. In a bowl, mash together avocado with olive oil, kosher salt, and lemon juice. Divide avocado mixture between the toast.
  3. Heat oil in a nonstick pan over medium-high heat. Fry eggs, sunny-side up. Season eggs with sea salt and black pepper.
  4. Just before eggs are finished cooking, use a vegetable peeler to shave several slices of Gruyère onto them; allow some of the cheese to melt onto the pan and crisp.
  5. When eggs are cooked and cheese has melted, transfer an egg onto each slice of toast.
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