Ingredients
Toast
- 1.5 to 2 Avocados pitted and peeled (use what's needed depending on size of avocados)
- 1 TBSP Fresh cilantro chopped
- 2 tsp Lemon juice more or less to taste
- Salt
- Black pepper
- 2 slices Crusty bread toasted
- 2 tsp Extra-virgin olive oil plus some for drizzling
- 4 Eggs
Smoothie
- 2 cups Strawberries sliced
- 2 Banana sliced
- 2 cups Milk
- 2 TBSP Honey
- ½ tsp Vanilla extract
Instructions
- Toast the bread. In a bowl, mash the avocado with a fork until smooth. Mix in the cilantro and lemon juice to taste, and season with salt and pepper to taste. Spread the avocado onto the bread slices.
- Preheat a non-stick pan over medium-low heat. Once hot, add the oil to the pan. Crack eggs on a flat surface and into the pan, being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny. Add 1 to 2 TBSP of water and cover with a lid if desired to help firm the egg whites completely. Season with salt and pepper.
- Add the ingredients for the smoothie into a blender. Blend until smooth.
- Serve the eggs over the avocado toast with smoothie.
Nutrition
Calories: 912kcal | Carbohydrates: 92g | Protein: 33g | Fat: 49g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.04g | Cholesterol: 342mg | Sodium: 1435mg | Potassium: 1486mg | Fiber: 17g | Sugar: 14g | Vitamin A: 1162IU | Vitamin C: 38mg | Calcium: 305mg | Iron: 8mg
Avocado Toast
Ingredients
Toast
- 1.5 to 2 Avocados pitted and peeled (use what's needed depending on size of avocados)
- 1 TBSP Fresh cilantro chopped
- 2 tsp Lemon juice more or less to taste
- Salt
- Black pepper
- 2 slices Crusty bread toasted
- 2 tsp Extra-virgin olive oil plus some for drizzling
- 4 Eggs
Smoothie
- 2 cups Strawberries sliced
- 2 Banana sliced
- 2 cups Milk
- 2 TBSP Honey
- ½ tsp Vanilla extract
Instructions
- Toast the bread. In a bowl, mash the avocado with a fork until smooth. Mix in the cilantro and lemon juice to taste, and season with salt and pepper to taste. Spread the avocado onto the bread slices.
- Preheat a non-stick pan over medium-low heat. Once hot, add the oil to the pan. Crack eggs on a flat surface and into the pan, being careful not to break the yolk. Cook until the whites of the eggs are firm and no longer runny. Add 1 to 2 TBSP of water and cover with a lid if desired to help firm the egg whites completely. Season with salt and pepper.
- Add the ingredients for the smoothie into a blender. Blend until smooth.
- Serve the eggs over the avocado toast with smoothie.
Nutrition
Calories: 912kcalCarbohydrates: 92gProtein: 33gFat: 49gSaturated Fat: 11gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.04gCholesterol: 342mgSodium: 1435mgPotassium: 1486mgFiber: 17gSugar: 14gVitamin A: 1162IUVitamin C: 38mgCalcium: 305mgIron: 8mg
Tried this recipe?Let us know how it was!