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Egg and Avocado Toasts
15 min prep time
4servings
Recipe by
Lara Rondinelli-Hamilton, RD, CDE, and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Photography by Cameron Sadeghpour; food styling by Annie Whyte; Styled by Haleigh Eason
How to Make Egg and Avocado Toasts
This avocado toast gets a boost of protein by adding a poached egg and a dollop of Greek yogurt. Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast or lunch filled with protein, veggies, and healthy fats.
15 min prep time
4servings
1 toast
Print Recipe >
Step-By-Step Instructions:
- To poach each egg, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set and the yolk is starting to set but still soft (not runny).
- Toast the bread and spread each piece with 1/4 of the mashed avocado.
- Sprinkle avocado with the salt (optional) and pepper. Top each piece with a poached egg. Top the egg with 1 Tbsp. Greek yogurt.
Nutrition facts
4 Servings
-
Serving Size
1 toast
- Amount per serving Calories 250
-
Total Fat
12g
- Saturated Fat 2.8g
- Trans Fats 0g
- Cholesterol 185mg
- Sodium 380mg
-
Total Carbohydrate
26g
- Dietary Fiber 9g
- Total Sugars 4g
- Added Sugars 0g
- Protein 12g
- Potassium 330mg
- Phosphorous 240mg
Ingredients
eggs
4
hearty whole grain bread
4 slice
avocado (mashed)
1
salt
1/2 tsp
black pepper
1/4 tsp
Plain Nonfat Greek yogurt
1/4 cup
Reviews & Ratings
Recommended
I like and can eat all ingredients but have strong egg allergy. Suggestions?