Egg & Avocado Toast Recipe
Fun fact: Until about a year ago I hated eggs.
(edit, I thought I hated eggs)
Until one day, this cute boy I spend my days with told me I should try a bite of his breakfast. I looked at it with disgust and said there was no way I could stomach a runny egg. After a bit of debating (and bribing), I took a bite of a piece of toast dipped into a runny egg. To my surprise, it tasted like a delicious butter sauce. Like something I’d want to dip a tater tot into or pour all over my vegetables. Oddly enough, I was also surprised to find out that eating eggs is healthy? A word I tend to associate with being hungry after a meal.
Surprisingly, I don’t eat cookies for breakfast. I actually try to stick to a pretty healthy diet and exercise regularly. Weird, I know.
One of my favorite breakfast combinations comes in the form of an “open faced sandwich”. Not only is it healthy, high in fiber & mono-saturated fats (good fats that help reduce fat)… it’s DELICIOUS AND FILLING! In no way shape or form does this taste like a 300 calorie “healthy” breakfast that will keep you full until lunch… but it is!
I posted this recipe on Snapchat (@easchow) recently and have gotten a ton of requests to post, so here’s a step by step breakdown…
Ingredients you’ll need:
– 1 Egg
– 1/2 Avocado
– 1 Piece of Toast (I recommend going with a high fiber, low calorie option… not the fluffy white stuff. It will keep you full longer)
– Salt, Pepper & Garlic Powder (optional)
First step… Cut an avocado in half and save the other half (you can use it the next morning if you leave the pit in it).
Add some salt & pepper. I also like adding Garlic Powder because it adds flavor (without any added calories). Using a fork, mash that avocado up.
Before you start the egg… Put your toast in the toaster so it’s ready for business.
In a small non-stick pan, cook your egg. If you like your egg fried, you’ll want to flip it. My favorite way to cook eggs is by adding a splash of water to steam them a bit. It’s kind of a cross between a poached egg and sunny side up. It also helps it cook a lot faster.
(yes that’s a shot glass I’m using for water… not boozy eggs).
Then throw a lid on for about 30 seconds.
That’s me… in the reflection of the lid.
While your egg is cooking. Spread the avocado on the toast.
Once your egg is ready, carefully use a spatula to scoop the egg on top.
Breakfast is served…
All that’s left is to go in for the kill… and enjoy the oozy goodness!
