Serves: 2 Prep

Time: 10 minutes

Total Time: 25 minutes

For the Cajun seasoning

  • 1 tablespoon minced garlic

  • 2 teaspoons paprika

  • 1 1/2 teaspoons dried thyme 

  • 1 teaspoon salt, plus more for seasoning 

  • 1/2 teaspoon cayenne pepper, plus more for seasoning 

  • 1/2 teaspoon Tabasco sauce

For the fish and eggs

  • 4 tablespoons of olive oil

  • 2 (6-ounce) catfish fillets

  • 1 tablespoon butter

  • 2 eggs

  • 2 slices of whole wheat bread

  • Salt and pepper 

  • 1/2 avocado, sliced

Preheat the over to 425 degrees. Line a baking sheet with foil. 

Make the seasoning: In a small bowl, combine the garlic, paprika, thyme, slat, cayenne and Tabasco.

Make the fish: Combine the seasoning mixture with 3 tablespoons of olive oil and rub it all over the fish fillets. Place on the baking sheet and bake until cooked throughout but still juicy, about 12 minutes. Season with more salt and cayenne to taste. 

Meanwhile, fry the eggs: Heat a large nonstick skillet over medium heat. Add the butter and remaining 1 tablespoon oil. After the butter foams, crack the eggs right into the skillet. Cook until the whites are set, about 2 to 3 minutes. Flip the eggs and cook until the whites are just set and the yolks are still runny, 10 to 30 seconds, depending on how runny you like them. 

Serve with toast and slices of avocado.


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