These fried egg toasts have been with me for years. Back in school, I clearly remember being put off by the sight of eggs served with mustard in the cafeteria. Funny how tastes change—years later, that very combination has become one of my absolute favorites.

Give it a try yourself. This simple toast might just turn into your go-to breakfast.

For the best result, use a ripe avocado. An underripe one won’t just affect the flavor—it will also disrupt the balance of textures. This dish is all about softness and contrast, a toast that almost melts in your mouth.

Eggs

There are countless ways to cook a fried egg. Everyone has their own method and personal favorite. In this recipe, I fry the eggs in butter over relatively high heat. This allows the butter to caramelize quickly, adding a subtle nutty flavor to the eggs. Be careful not to burn it - once the butter melts and takes on some color, add the eggs and lower the heat as needed. The edges should turn golden and crisp, while the yolk stays runny. If you’re worried about things getting too messy while eating, flip the egg for a few seconds to lightly set the yolk.

Mustard

The real secret of this avocado toast is the mustard. It cuts through the richness of the egg and avocado and brings everything into balance. Sweet mustards like honey mustard or Kremser work beautifully. Wholegrain mustard is another great option and the one I use here. If you go for something more intense, like Dijon, use it sparingly - it can easily overpower the other flavors.

Parmesan

If you don’t have Parmesan or grated cheddar another hard cheese will work just fine. If you skip cheese altogether, add a pinch of salt to keep the dish well-seasoned. Without it, the egg can taste a little flat.