Breakfast
Avocado Breakfast Bruschetta
<p>Toast with mashed avocado, tomato and an egg on top — 17.9 g of protein, about fifteen minutes.</p>
459kcal per serving
17.9gprotein
43.6gcarbs
23.5gfat
Estimated; may vary.
Prep10 min
Cook5 min
Total15 min
Makes1 serving
DifficultyEasy
Avocado toast with two upgrades: diced tomato for acidity, and an egg on top so it holds you past mid-morning.
The bread carries most of the carbs, the avocado most of the fat, and the egg is what turns a snack into breakfast — 17.9 g of protein against 459 calories. The lemon juice is not optional: it keeps the avocado green and cuts the richness.
Ingredients
- Bread (100% Whole Wheat)2 slices (80 g)
- Hass Avocado1/2 (75 g)
- Tomato (Roma)1/2 (62 g)
- Egg (Whole, Raw)1
- Lemon juice1 teaspoon (5 g)
- Salta pinch, to taste
- Black peppera pinch, to taste
Cook’s tips
- Toast the bread well so it stays crisp under the toppings.
- Mash the avocado with a little lemon and salt to keep it green and bright.
- Gluten-free swap: any gluten-free bread that toasts firm enough to hold the topping.
- Contains: wheat (bread), eggs.
- Gluten-free bread makes it gluten-free; mashed white beans in place of the egg make it plant-based.
Method
- Wash your hands and all surfaces before you start.
- Toast the bread slices until golden.
- Mash the avocado with the lemon juice, salt and pepper.
- Fry or poach the egg to your liking.
- Spread the avocado over the toast, top with the diced tomato and the egg, season and serve.
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