Let’s talk about this breakfast. Avocado Egg Toast is my absolute favorite savory weekend breakfast. It literally takes less than 10 minutes to throw together and uses just 4 ingredients (if you don’t count S+P, but who does). There is something so great about the crunchy toast with the creamy avocado. Speaking of avocado: let’s talk about why you should be eating them. Avocado is an extremely popular food right now, but do you know WHY they are so good for you? You probably already know that avocados are loaded with heart-healthy monounsaturated fats. Numerous studies have found that eating avocados can help improve heart disease risk factors. They are also full of potassium (more than a banana!), and vitamins K, C, B5, B6, and E. They also contain a high amount of fiber, which can have various important benefits for weight loss and metabolic health. Pair all that with the complex carbs from the whole wheat bread, and the protein from the egg and you have one nutritious breakfast! I served this with fruit salad and leftover grilled potatoes that I sauteed in a pan on the stove. YUM.
Active Time: 7 minutes Total Time: 7 minutes
2 slices of bread, toasted (I used 100% whole wheat)
1 tsp sriracha
2 large eggs
salt and pepper, to taste
Place 2 slices of bread in toaster/toaster oven and toast as desired. Meanwhile, slice avocado in half. Reserve the half with the pit for another recipe. Squeeze sriracha directly onto the avocado. Mash with a fork in the skin. When toast is finished, scrape half of the mashed avocado out of the skin and onto each piece of toast. Spread with the fork. Set aside. Spray a nonstick pan with cooking spray and cook 2 eggs sunny-side up (Over medium heat, crack egg into pan. Once set enough, use a silicone spatula to flip the egg. Let cook on other side about 1 minute. Do not overcook. You want the egg to be runny!). Remove from pan and top each avocado toast with one egg. Sprinkle with salt and fresh ground pepper.