Go-To Breakfast Avocado Egg Toast
Makes: 1 toast
Per portion: 430kcal
Ingredients
- 1 slice sourdough bread
- 1 tsp olive oil (for frying bread)
- ½ tbsp butter (for frying bread)
- ¼ avocado
- 1 egg
- ¼ cup argula
- 1 tbsp honey lemon vinaigrette (recipe below)
- 1 garlic clove
- flaky salt (to top)
- pepper (to top)
- red pepper flakes (to top)
Honey lemon vinaigrette (makes several servings, keep in fridge through the week)
- ⅛ cup olive oil
- 1 lemon (squeezed)
- 1 tbsp honey (use more if you like a sweeter vinaigrette)
- kosher salt (big pinch)
- pepper (small pinch)
Instructions
- Add vinaigrette ingredients to a bowl, whisk, and taste. Adjust if needed.
- In a non stick pan, add a small splash of olive oil and butter. Crack and add 1 egg on one side of the pan, once whites begin to cook on the other side add you slice of bread. Soaking up leftover olive oil and butter.
- Flip and cook your egg to your desired temp/run-iness. Flip toast once golden brown and toast the other side.
- Turn off heat. Set egg on a napkin. Take a garlic clove, cut in half, then rub on your toasted bread. Peel and slice your avocado, add to bread. Top with flaky salt, pepper, and a pinch of red pepper flakes. Add egg, and toss arugula in 1 tbsp of vinaigrette and add to top of toast. Slice in half and enjoy!
Nutrition
Serving: 1 toast | Balanced: 1 | Cal: 430 kcal | Carb: 34 g | Protein: 15 g | Fat: 28 g