These hearty whole grain buns become open-faced toast with mashed avocado, lime, and a fried egg on top. A weeknight dinner that tastes like brunch, built from what you have and what takes twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 700 calories a serving, 32 g protein, 17 g carbohydrate, 59 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Split 4 whole grain buns lengthwise and place them cut-side up on a baking sheet. Brush the cut sides lightly with 1 tablespoon oil, then toast under the broiler about 3 inches from the flame for 2 to 3 minutes until they brown and crisp.3 min
2. While the buns toast, halve 2 ripe avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork until chunky-smooth, then stir in 1 tablespoon fresh lime juice, a pinch of salt, and a few grinds of pepper.
3. Heat 1 tablespoon butter with 1 tablespoon oil in a skillet over medium heat. Crack 2 eggs into the pan and fry to your liking, about 3 minutes for runny yolks, seasoning with salt and pepper as they cook.3 min
4. Divide the mashed avocado among the 4 toasted bun halves, spreading it evenly. Top 2 halves with one fried egg each, then set the remaining 2 halves beside them on each plate to serve open-faced or as a sandwich.
5. Squeeze more lime juice over the eggs if you wish. Serve at once while the toast is still warm and the eggs are hot.

Note Swap the avocado for a can of white beans mashed with garlic and lemon if needed. Leftovers don't keep; eat warm. Serve with a green salad or hot sauce on the side to stretch the meal.