Avocado Toast with Egg, Spinach & Salsa

Avocado Toast with Egg, Spinach & Salsa

1 Review
From: EatingWell Magazine, January/February 2016

In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap.

Ingredients 1 serving

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  • ½ small avocado, mashed
  • 1 slice whole-grain bread, toasted
  • Pinch of ground pepper
  • 1 teaspoon extra-virgin olive oil, divided
  • 1 clove garlic, minced
  • 2 cups baby spinach
  • 1 large egg
  • 1 tablespoon salsa

Preparation

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  • Ready In

  1. Spread avocado on toast; season with pepper.
  2. Heat ½ teaspoon oil in a small nonstick skillet over medium heat. Add garlic and spinach and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Top the avocado toast with the spinach.
  3. Heat the remaining ½ teaspoon oil in the pan. Crack egg into the pan. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Top the toast with the egg and salsa.

Nutrition information

  • Serving size: 1 open-face sandwich
  • Per serving: 364 calories; 26 g fat(5 g sat); 10 g fiber; 24 g carbohydrates; 14 g protein; 221 mcg folate; 186 mg cholesterol; 3 g sugars; 1 g added sugars; 5,147 IU vitamin A; 25 mg vitamin C; 127 mg calcium; 4 mg iron; 330 mg sodium; 953 mg potassium
  • Nutrition Bonus: Vitamin A (103% daily value), Folate (55% dv), Vitamin C (42% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ vegetable, 1 medium-fat meat, 4 fat

Reviews 1

January 24, 2017
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By: Victoria Seaver, M.S., R.D.
Love this recipe -- it's a fun twist on a typical avocado toast
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