Breakfast
Avocado Breakfast Bruschetta
Toast with mashed avocado, tomato and an egg on top — 19 g of protein, about fifteen minutes.
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 — 19 g of protein against 404 calories. The lemon juice is not optional: it keeps the avocado green and cuts the richness.
Ingredients
- Bread (100% Whole Wheat)2 slices
- Hass Avocado1/2 avocado (75 g)
- Tomato (Roma)1/2 tomato (62 g)
- Egg (Whole, Raw)1 egg
- Lemon juice1 tsp
- 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.
- Contains: wheat (bread), eggs.
- Gluten-free swap: any gluten-free bread that toasts firm enough to hold the topping.
Method
- 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.
More to cook
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Dinner
Lunch
Snack
Breakfast
Snack
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