Avocado Toast

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 912kcal

Ingredients

Toast

  • 2 slices Crusty bread toasted
  • 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 tsp Extra-virgin olive oil
  • 4 Eggs

Pineapple Mint Spritzer

  • 2 cups Pineapple juice
  • 2 cups Orange juice
  • 1 cup Sparkling water
  • 4 sprigs Fresh mint
US Customary - Metric

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.
  • Mix all the ingredients for the spritzer.
  • Preheat the oil in a non-stick pan over medium-low heat. Crack the 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. Season with salt and pepper.
  • Serve the eggs with avocado toast and spritzer.

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

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 912 kcal

Ingredients
 
 

Toast

  • 2 slices Crusty bread toasted
  • 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 tsp Extra-virgin olive oil
  • 4 Eggs

Pineapple Mint Spritzer

  • 2 cups Pineapple juice
  • 2 cups Orange juice
  • 1 cup Sparkling water
  • 4 sprigs Fresh mint

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.
  • Mix all the ingredients for the spritzer.
  • Preheat the oil in a non-stick pan over medium-low heat. Crack the 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. Season with salt and pepper.
  • Serve the eggs with avocado toast and spritzer.

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!