Avocado & Egg Breakfast Toast
Creamy avocado and perfectly cooked eggs on toasted bread make for a quick, delicious, and nutritious breakfast.
8 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
12g protein
29g carbs
22g fat
Ingredients
For 4 servings
- 2 avocado
- 4 eggs
- 4 slice whole grain bread
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 2 teaspoon lemon juice
- 8 cherry tomatoes
Instructions
- 1
Toast the whole grain bread slices in a toaster until golden brown.
- 2
While the bread is toasting, cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
- 3
Add lemon juice, salt, and black pepper to the avocado, and mash it with a fork until smooth.
- 4
Heat olive oil in a non-stick skillet over medium heat.
- 5
Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- 6
Spread the mashed avocado evenly over each slice of toasted bread.
- 7
Top each slice with a fried egg.
- 8
Slice the cherry tomatoes in half and place them on top of the eggs.
- 9
Season with additional salt and pepper to taste before serving.
Cook it this week.
NeatEat plans Avocado & Egg Breakfast Toast — and the rest of your week — around your budget, groceries included.