Egg and Avocado Toast

5 from 1 vote

Energize your morning with this delicious nutrient-rich and super simple breakfast toast.

Cook Time10

Total Time10

Course: Breakfast

Cuisine: Universal

Keyword: Diabetic-Friendly, Quick and Easy, Vegetarian

Servings: people

Calories: 295kcal

1 avocado small, pitted and sliced
2 slices sprouted bread whole-wheat or whole-grain can also be used
2 eggs
1/2 tablespoon extra virgin olive oil
1/2 teaspoon chili lime powder or 1/2 teaspoon arbol chili powder and fresh squeezed juice from lime wedge
1/4 teaspoon salt

Cook the eggs. Heat a small amount of oil in a non-stick pan before carefully cracking the egg into the frying pan. As the edges of the whites solidify flip your egg to the opposite side. Be careful not to break the yolk. Once both sides are cooked, leaving the inside still runny, your eggs are finished.
Meanwhile, toast the bread.
Drizzle a touch of olive oil over each of the slices.
Add the slices of avocado to each piece of toast.
Sprinkle the avocado with the chili-lime powder or the chili powder and lime and half of the salt.
Add one egg on top of each of the avocado toasts. Sprinkle with more salt. Coarse salt such as coarse kosher salt or sea salt with large grains tastes delicious on top of these toasts but any salt will do.
Serve.

Eggs can be prepared in any style desired, including hard/soft boiled and sliced. Find other methods of cooking eggs here.

SmartPoints (Freestyle): 7