Avocado Toast with Eggs
Update your fried egg sandwich with this simple and healthy avocado open-face toast. Makes for a quick and easy weekday breakfast.

- Serves:
- 4
- Prep Time:
- 10 min
- Cook Time:
- 5 min
Ingredients
Nutrition Facts
- Calories
- 290
- Fat
- 18 g
- Saturated Fat
- 3.5 g
- Trans Fat
- 0 g
- Sodium
- 530 mg
- Sugars
- 3 g
- Protein
- 11 g
- Fibre
- 4 g
- Carbohydrate
- 23 g
Avocado Toast
- 1 ripe avocado, peeled and pitted
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) finely chopped fresh cilantro
- 1/4 tsp (1.25 mL) salt
- 1/4 tsp (1.25 mL) ground cumin
- 4 slices whole wheat bread, toasted
- 1 large tomato, sliced
Fried Eggs
- 2 tbsp (30 mL) olive oil
- 4 eggs
- 1/4 tsp (1.25 mL) salt and pepper
Instructions
Avocado Toast
-
Mash avocado with lime juice; stir in cilantro, salt and cumin.
Fried Eggs
-
Meanwhile, heat oil in nonstick skillet set over medium heat; break eggs into skillet. Season with salt and pepper. Cover and cook for 2 to 3 minutes or until egg whites are just set for sunny-side up, or until eggs are cooked as desired.
-
Spread avocado mixture evenly over toast. Top with tomato slices and fried eggs.
Notes
Tip: Add 1 tbsp (15 mL) seeded and diced jalapeños for a spicy kick.