Fried Egg and Gruyère on a Bed of Avocado

Serves 2


  • 1 avocado
  • 1 tablespoon macadamia nut oil
  • 1/2 teaspoon kosher salt
  • 1-1/2 teaspoons freshly squeezed lemon juice
  • 2 eggs
  • coarse sea salt and freshly ground black pepper
  • Gruyère cheese
  • 1/2 cup broccoli sprouts


  1. In a medium bowl, mash together the avocado, oil, kosher salt, and lemon juice with a fork until it’s chunky. Divide evenly between two plates.
  2. Heat a nonstick sauté pan over medium-high heat. Crack the eggs into the skillet. Season with sea salt and pepper and fry until the whites are set but the yolks are still runny, about 3 minutes.
  3. Just before the eggs are finished cooking, use a vegetable peeler to shave eight thin slices of Gruyère cheese onto the eggs, allowing some of the cheese to melt onto the pan and crisp up.
  4. When the eggs are cooked and the cheese melted, carefully transfer one egg onto each bed of avocado. Top each with some broccoli sprouts and serve.