Avocado Toast with Egg, Arugula & Bacon

Avocado Toast with Egg, Arugula & Bacon

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From: EatingWell Magazine, January/February 2016

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.

Ingredients 1 serving

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  • ½ small avocado, mashed
  • 1 slice whole-wheat bread, toasted
  • Pinch of ground pepper
  • ½ cup arugula
  • 1 slice bacon
  • ½ teaspoon extra-virgin olive oil
  • 1 large egg

Preparation

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  • Ready In

  1. Spread avocado on toast; season with pepper. Top with arugula.
  2. Cook bacon in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Drain on a paper towel-lined plate.
  3. 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 information

  • Serving size: 1 open-face sandwich
  • Per serving: 359 calories; 26 g fat(5 g sat); 9 g fiber; 21 g carbohydrates; 14 g protein; 134 mcg folate; 193 mg cholesterol; 3 g sugars; 1 g added sugars; 657 IU vitamin A; 12 mg vitamin C; 84 mg calcium; 2 mg iron; 289 mg sodium; 691 mg potassium
  • Nutrition Bonus: Folate (34% daily value), Vitamin C (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 1 starch, 1 medium-fat meat, 4 fat

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