1/2 ripe avocado
1 large or extra large egg
2 small pieces whole grain or whole wheat sliced bread
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice or vinegar (white or apple cider)
1/2 cup salad greens of choice or baby spinach, optional
1/2 teaspoon kosher or sea salt, divided
1/4 teaspoon black pepperDirections
Poach eggs by bringing 2 inches of water with 1/4 teaspoon
salt and lemon juice or vinegar to a simmer over high heat.
Do not allow water to boil. If it begins boiling, reduce
Crack egg into a small bowl or mug and slide egg into water.
Simmer for 3 to 4 minutes until egg white is solid, but yolk
is still liquid. Remove with a slotted spoon and place on
paper towel/napkin to absorb any excess water. Place on
Meanwhile, smash avocado with olive oil, 1/4 teaspoon of
salt, and black pepper. Use a potato masher or pulse in a
food processor or blender until pureed but slightly chunky.
Spread onto one side of toast, top with salad greens or
spinach if using, and place over egg toast. Enjoy!Nutrition Facts
Yields: 2 servings
Serving Size: 1/2 sandwich
Total Fat: 13g
Saturated Fat: 2g
Trans Fat: 0g
Sodium: 556 mg
Protein: 8gSmartPoints value : 6
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