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Avocado Toast with Egg, Spinach & Salsa

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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