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; 27.7 g total fat; 7 g saturated fat; 200 mg cholesterol; 359 mg sodium. 629 mg potassium; 21.2 g carbohydrates; 9.1 g fiber; 3 g sugar; 15.6 g protein; 558 IU vitamin a iu; 10 mg vitamin c; 128 mcg folate; 163 mg calcium; 2 mg iron; 59 mg magnesium; 1 g added sugar;

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