Avocado and egg toast

Recipe Images

Prep Time: 12 minutes Calories: 146 per serving Category: Breakfast

Goals: Maintain Weight Get Stronger

Tags: Make by Yourself

Contains Allergens: Eggs

Ingredients

1 ripe avocado
1–2 slices of whole-grain or sourdough bread
1 egg (fried, poached, or boiled – your choice)
1 tsp olive oil or butter (optional, for toasting)
Salt & pepper to taste

Instructions

Toast the bread Heat a pan with a little olive oil/butter, or use a toaster. Toast until golden and crispy. Prepare the avocado Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until creamy (leave a few chunks if you like texture). Season with salt, pepper, and a squeeze of lemon juice (keeps it fresh and adds tang). Cook the egg (choose your style): Fried: Heat a little oil in a pan, crack the egg, and cook sunny side up (or flip for over-easy). Poached: Simmer water with a splash of vinegar, swirl, drop the egg, and cook ~3 minutes. Boiled: Boil for 6–7 minutes for soft, 9–10 for hard. Slice after peeling. Assemble the toast Spread mashed avocado evenly over the toasted bread. Place your egg on top. Sprinkle extra seasoning: chili flakes, sesame seeds, or more pepper. Serve Add optional toppings like sliced cherry tomatoes, feta crumbles, or fresh herbs. Eat immediately while warm and crunchy.