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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. 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

1 open-face sandwich
359 calories; protein 14.4g; carbohydrates 20.8g; dietary fiber 8.9g; sugars 2.7g; fat 25.6g; saturated fat 5.1g; cholesterol 193mg; vitamin a iu 657.2IU; vitamin c 11.6mg; folate 134.3mcg; calcium 84.2mg; iron 2.3mg; magnesium 62.5mg; potassium 690.8mg; sodium 288.6mg; thiamin 0.2mg; added sugar 1g.

1 starch, 1 medium-fat meat, 4 fat