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I love avocado toast, and if you add an egg to it you have a full meal. Sometimes I use balsamic vinegar to flavor the avocado instead of the lemon juice. You can make the egg any way you like, but I like it best fried or poached.
Ingredients
- 1 teaspoon butter
- 2 eggs
- 2 slices multigrain bread
- 1 ripe avocado, pitted, peeled
- 1 teaspoon lemon juice, or to taste
- 1 pinch cayenne pepper
- sea salt to taste
- ground black pepper to taste
Directions
Step 1
Melt butter in a skillet over medium-low heat. Crack eggs into the skillet side by side and cook until eggs are white on the bottom layer and firm enough to flip, 2 to 3 minutes. Flip eggs, trying not to crack the yolk, and cook until egg reaches desired doneness, 2 to 5 minutes more.
Step 2
Meanwhile, toast bread slices to desired doneness, 3 to 5 minutes.
Step 3
Mash avocado in a bowl; stir in lemon juice, cayenne pepper, and sea salt. Spread avocado mixture onto toast. Top with fried egg and season with sea salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 321 | |
| % Daily Value * | |
| Total Fat23g | 29% |
| Saturated Fat5g | 26% |
| Cholesterol191mg | 64% |
| Sodium361mg | 16% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber9g | 31% |
| Total Sugars3g | |
| Protein12g | |
| Vitamin C12mg | 58% |
| Calcium69mg | 5% |
| Iron4mg | 23% |
| Potassium628mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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