Ingredients
2 thin slices whole wheat bread
1 large avocado
1 tbsp. fresh lemon juice
2 tsp. chopped fresh basil leaves, plus torn leaves for serving
Kosher salt
Olive oil cooking spray
4 tsp. lukewarm water
2 large eggs
1/2 c. cherry or grape tomatoes, halved
Crushed red pepper flakes (optional)
Preparation
Step 1Working in batches if necessary, in an air-fryer basket, arrange bread in a single layer. Cook at 350°, flipping halfway through, until light golden, 3 to 4 minutes. Transfer toast to plates.Step 2Using a spoon, scoop avocado flesh into a medium bowl. Add lemon juice, chopped basil, and a pinch of salt. Mash with a fork until combined yet still chunky; season with salt, if desired.Step 3Lightly coat 2 (4-oz.) ramekins with cooking spray. Fill each with 2 teaspoons water. Crack 1 egg into each.Step 4Place ramekins in air-fryer basket. Cook at 350° until egg whites are set and yolks are still runny, 6 to 8 minutes.Step 5Spread avocado mixture over toasts. Carefully remove ramekins from air-fryer basket one at a time (they will be hot). Run a spatula around edges of eggs, then slide onto avocado mixture, flipping eggs upside down (so bottom of egg in ramekin is face up on plate).Step 6Top toast with tomatoes; season with a pinch of salt. Garnish with torn basil and red pepper flakes, if using.
If you’re not a fan of basil, swap in chives or cilantro, instead. For a Mediterranean twist, swap some chopped roasted red peppers for some of the tomatoes and sprinkle with some crumbled feta. Pro tip: You’re going to want to eat this one with a knife and fork (and a mimosa).
