Ingredients
- 1 Avocado
- 1 Tbsp. Lemon juice
- 2 eggs
- 1 Tbsp. Olive Oil
- 2 Slices Fresh Sourdough or Whole Grain Bread
- ¼ tsp. Kosher Salt
- ¼ tsp. Black Pepper
- 1 tsp. Chili Flakes
- 2 Cloves Garlic, Minced
- 1 Tbsp. Honey
Direction
- Score Duck Breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern.
- Start with a cool pan. Place duck skin side down in sauté pan, then turn to medium-low Heat. Cover and cook for 10-12 minutes to render fat.
- In the meantime, pit, slice, and mash avocado. Add ¼ tsp salt, all the pepper, ½ tsp chili flakes, lemon juice, and garlic to the mashed avocado.
- Drizzle olive oil on both sides of the bread slices.
- Flip duck breast and cook on medium high heat for 5-7 minutes skin side up or until duck breast is 165 degrees internal temperature. Remove from pan and let rest on a cutting board. Remove half of the duck fat from the pan and reserve for later.
- Heat the same pan from the duck to medium heat and add in bread slices. Let each side toast for 1-2 minutes.
- Using the same pan, add remaining duck fat in and fry eggs sunny side up.
- Thinly slice duck breast skin side down.
- Assemble your toast: spread ½ of the mashed avocado on each toast and top with remaining salt. Top with duck breast slices and fried egg then drizzle with honey and sprinkle with chili flakes. Serve immediately.