TMB Studio
Egg-Topped Avocado Toast
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 2 servings.
We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Ingredients
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2 slices multigrain bread, toasted
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2 teaspoons butter
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1/2 medium ripe avocado, peeled and thinly sliced
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4 thin slices tomato
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2 thin slices red onion
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2 large eggs
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1/8 teaspoon seasoned salt
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2 tablespoons shredded cheddar cheese
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2 bacon strips, cooked and crumbled
Directions
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1.
Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
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2.
To poach each egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
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3.
Sprinkle eggs with seasoned salt. Top with cheese and bacon.
Nutrition Facts
1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.
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