Toast with a crispy Emmentaler AOP Classic crust, guacamole and egg

Toast with a crispy Emmentaler AOP Classic crust, guacamole and egg

For 1 person


  • 100 g Emmentaler AOP Classic
  • 2 eggs
  • 1 ciabatta loaf
  • 2 avocados
  • ½ clove of garlic
  • Half a lime
  • 10 cherry tomatoes
  • ½ chili pepper
  • 10 g fresh coriander
  • Olive oil
  • Salt and pepper


  1. Scoop out the flesh of the avocado, cut into cubes and put in a large bowl. Season with salt and pepper. Add a finely grated garlic clove and the juice of the lime. Mash everything together with a fork. Halve the cherry tomatoes and stir into the guacamole. Mash them lightly too and set aside.
  2. Take a large frying pan. Cut the bread down the middle and fry in a dash of olive oil until crispy. Remove from the frying pan. Put a few heaps of cheese in the pan and place the bread on top. Press down well so that you get a crispy cheese crust on your bread.
  3. In the meantime, fry the eggs. Season with salt and pepper.
  4. Turn the bread over with a spatula. Top with the guacamole, chopped chili pepper, egg and freshly chopped coriander.

You can never go wrong with avocado on toast, especially if you put an egg on top. With avocado, egg and Emmentaler AOP Classic, your open toasted sandwich will taste twice as good. Enjoy!


Gregory Page – Green Lights & Blue Skies

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Enjoy your mornings,

Jelle Beeckman

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