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


Recipe Summary

20 mins


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; protein 14.4g 29% DV; carbohydrates 20.8g 7% DV; dietary fiber 8.9g 35% DV; sugars 2.7g; fat 25.6g 39% DV; saturated fat 5.1g 26% DV; cholesterol 193mg 64% DV; vitamin a iu 657.2IU 13% DV; vitamin c 11.6mg 19% DV; folate 134.3mcg 34% DV; calcium 84.2mg 8% DV; iron 2.3mg 13% DV; magnesium 62.5mg 22% DV; potassium 690.8mg 19% DV; sodium 288.6mg 12% DV; thiamin 0.2mg 19% DV; added sugar 1g.

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