In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye, Gluten free Bread or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap.
NUT-FREE . GLUTEN-FREE . HEALTHY IMMUNITY . HEALTHY PREGNANCY . HIGH FIBER . LOW-CALORIE
Ingredients
1 serving
- ½ small avocado, mashed
- 1 slice whole-grain bread, toasted
- Pinch of ground pepper
- 1 cups baby spinach
- 1 large egg
- 1 tablespoon salsa
Preparation
Prep: 1Ready In: 1
- Put the spinach on toast and wait for eggs. Crop the avocado in tiny slices.
2. Put eggs to boil in boiling water for 1/2 minutes for a soft-set yolk. Set apart.
3. Top the spinach toast with the avocado and eggs, salsa and pepper.
Nutrition information
- Serving size: 1 open-face sandwich
- Per serving: 364 calories; 12 g fat(5 g sat); 10 g fiber; 24 g carbohydrates; 14 g protein; 221 mcg folate; 186 mg cholesterol; 3 g sugars; 1 g added sugars; 5,147 IU vitamin A; 25 mg vitamin C; 127 mg calcium; 4 mg iron; 330 mg sodium; 953 mg potassium
- Nutrition Bonus: Vitamin A (103% daily value), Folate (55% dv), Vitamin C (42% dv), Iron (22% dv)
- Carbohydrate Servings: 1½
- Exchanges: 1 starch, ½ vegetable, 1 medium-fat meat, 4 fat
Reviews
4.75
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Summary
This recipe is for simple Spinach, Avocado, Egg toast but the possibilities are endless!
Annie Black
Love this recipe — it’s a fun twist on a typical avocado toast
Raisin Lover
This makes for a delicious and filling breakfast. Will definitely make again.