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. Top with arugula.

  • Cook bacon in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Drain on a paper towel-lined plate.

  • Heat oil in the pan 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 crumbled bacon.

Nutrition Facts

359 calories; 25.6 g total fat; 5.1 g saturated fat; 193 mg cholesterol; 289 mg sodium. 691 mg potassium; 20.8 g carbohydrates; 8.9 g fiber; 3 g sugar; 14.4 g protein; 657 IU vitamin a iu; 12 mg vitamin c; 134 mcg folate; 84 mg calcium; 2 mg iron; 62 mg magnesium; 1 g added sugar;

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Rating: 5 stars
Better than the 9 avocado toast sold at all of the hipster brunch places. Read More