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. Source: EatingWell Magazine, January/February 2016

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Spread avocado on toast; season with pepper.

  • Heat 1/2 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.

  • Heat the remaining 1/2 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 Facts

364 calories; 25.5 g total fat; 4.6 g saturated fat; 186 mg cholesterol; 330 mg sodium. 953 mg potassium; 24.2 g carbohydrates; 10.1 g fiber; 3 g sugar; 13.6 g protein; 5147 IU vitamin a iu; 25 mg vitamin c; 221 mcg folate; 127 mg calcium; 4 mg iron; 98 mg magnesium; 1 g added sugar;

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This makes for a delicious and filling breakfast. Will definitely make again. Read More
Rating: 5 stars
Love this recipe -- it's a fun twist on a typical avocado toast Read More