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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


Recipe Summary

20 mins


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

1 open-face sandwich
386 calories; protein 15.6g; carbohydrates 21.2g; dietary fiber 9.1g; sugars 2.7g; fat 27.7g; saturated fat 7g; cholesterol 200.4mg; vitamin a iu 557.9IU; vitamin c 10.1mg; folate 128.1mcg; calcium 162.8mg; iron 2.1mg; magnesium 59.5mg; potassium 628.9mg; sodium 359.2mg; thiamin 0.2mg; added sugar 1g.

1 starch, 1 medium-fat meat, 1/2 high-fat meat, 3 1/2 fat