Food & Cooking Recipes Breakfast & Brunch Recipes Peekaboo Avocado Toast Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Ryan Liebe Prep Time: 12 mins Total Time: 12 mins Servings: 1 Merge classic egg-in-a-hole with of-the-moment avocado toast for a next-level breakfast. Ingredients 1 slice (½ inch thick) white Pullman or other sandwich-style bread 1 tablespoon unsalted butter 1 large egg ½ avocado, thinly sliced Kosher salt and freshly ground pepper Lemon wedge, for serving Directions Using a biscuit or cookie cutter, remove a 2 3/4-inch round from center of bread. Heat a nonstick skillet over medium; add 1/2 tablespoon butter and melt, swirling to coat pan. Add bread slice and cutout; cook until light golden brown, 3 to 4 minutes. Flip slice and cutout. Drop remaining 1/2 tablespoon butter into hole, then crack egg on top. Cover and cook until white is set but yolk is still runny, 3 1/2 to 4 minutes. Transfer to a plate. Arrange avocado over toast and season with salt and pepper; mash avocado lightly with a fork. Serve, with a squeeze of lemon. Rate it Print