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.

EatingWell Test Kitchen
Source: EatingWell Magazine, January/February 2016


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

364.1 calories; protein 13.6g 27% DV; carbohydrates 24.2g 8% DV; exchange other carbs 1.5; dietary fiber 10.1g 41% DV; sugars 3.4g; fat 25.5g 39% DV; saturated fat 4.6g 23% DV; cholesterol 186mg 62% DV; vitamin a iu 5146.7IU 103% DV; vitamin c 25.3mg 42% DV; folate 221.4mcg 55% DV; calcium 126.8mg 13% DV; iron 3.5mg 20% DV; magnesium 98mg 35% DV; potassium 952.6mg 27% DV; sodium 329.6mg 13% DV; thiamin 0.2mg 21% DV; added sugar 1g.

Reviews (2)

Read More Reviews
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