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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