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

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Recipe Summary

total:
20 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

Tips

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; protein 15.6g 31% DV; carbohydrates 21.2g 7% DV; dietary fiber 9.1g 36% DV; sugars 2.7g; fat 27.7g 43% DV; saturated fat 7g 35% DV; cholesterol 200.4mg 67% DV; vitamin a iu 557.9IU 11% DV; vitamin c 10.1mg 17% DV; folate 128.1mcg 32% DV; calcium 162.8mg 16% DV; iron 2.1mg 12% DV; magnesium 59.5mg 21% DV; potassium 628.9mg 18% DV; sodium 359.2mg 14% DV; thiamin 0.2mg 16% DV; added sugar 1g.

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Rating: 5 stars
05/24/2017
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