Avocado Egg Toast recipe - ingredients, nutrition and when to eat it
This toast is topped with creamy avocado and a soft-boiled egg on whole-wheat bread.
This toast is topped with creamy avocado and a soft-boiled egg on whole-wheat bread. It's perfect for a busy breakfast or a light lunch, and a squeeze of lemon juice adds a refreshing touch.
Bread & brunch · 10 minutes to cook
Nutrition (per 259.8g serving): 424.2 kcal · protein 15g · carbohydrate 46.2g · fat 20.9g · sodium 406.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: For a better texture, leave a few small chunks of avocado instead of mashing it completely smooth.
Tips: If the eggs have just come out of the refrigerator, use a ladle to lower them into boiling water to help prevent cracking.
Tips: Add the avocado just before serving so the bread doesn't become soggy.
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Ingredients (1 serving)
- Whole-wheat sandwich bread — 2 pc
- Avocado — 0.5 pc
- Egg — 1 pc
- Cherry tomatoes — 4 pc
- Lemon juice — 1 tsp
- Olive oil — 1 tsp
- Ground black pepper — 1 pinch