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 and sprinkle with cheese. Heat in a toaster oven (or broil) until the cheese is melted.

  • Meanwhile, heat oil in a small nonstick skillet over medium heat. 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 kimchi.


Tip: Look for jars of kimchi near other refrigerated Asian ingredients or near sauerkraut or refrigerated pickles in well-stocked supermarkets or natural-foods stores.

Nutrition Facts

386 calories; total fat 27.7g 43% DV; saturated fat 7g; cholesterol 200mg 67% DV; sodium 359mg 14% DV; potassium 629mg 18% DV; carbohydrates 21.2g 7% DV; fiber 9.1g 36% DV; sugar 3g; protein 15.6g 31% DV; exchange other carbs 2; vitamin a iu 558IU; vitamin c 10mg; folate 128mcg; calcium 163mg; iron 2mg; magnesium 59mg; thiaminmg; added sugar 1g.

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