Avocado and Egg Toast
Recipe by https://www.verywellfit.com/ , adapted to the portions designated in your Partake meal-plan.
Avocado toast has become popular as a breakfast or snack. You can find avocado toast on Instagram and restaurant menus alike, but it’s quick and easy to make at home.
Step the classic recipe up a notch by adding an extra punch of protein with scrambled eggs. The combination of fiber, protein, and healthy fats is filling, satisfying, and provides lots of nutrition to start your day.
This version swaps out 1 egg for an egg white, meaning you get more protein "bang for your buck." If you'd like to make this breakfast even more punchy, try adding fresh herbs like dill, chives, parsley, or basil. A little hot sauce wouldn't steer you wrong, either!
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: 1 serving
Ingredients:
- 1 1/2 slices whole-grain sourdough bread (cut the whole piece in half, so that you have 3 "half" pieces of bread ready to toast)
- 1/2 of a medium avocado (around a 1/2 cup, cubed)
- 1 large egg
- 1 egg white (or 2 tbsp of egg whites from a carton)
- 1 tbsp milk
- Kosher salt and black pepper
- 1/2 tsp olive oil (or spray-oil)
Instructions:
--
1. Toast sourdough bread in the toaster or in a small skillet over medium heat.
2. Smash avocado with a fork. Spread over toast and season with a pinch of kosher salt and a few grinds of black pepper (or everything-bagel seasoning).
3. Whisk together egg, egg white, milk, and a small pinch of kosher salt.. Brush a 1/2 tsp of oil in a small nonstick skillet (or use a cooking oil spray, if you with) and heat over low heat. Pour eggs into the pan, and cook, stirring with a spatula until set.
4. Place eggs on top of the avocado toast and sprinkle with green onion and more black pepper.
Web-search for " Avocado and Egg Toast Very Well Fit " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 13, 2023
Avocado toast has become popular as a breakfast or snack. You can find avocado toast on Instagram and restaurant menus alike, but it’s quick and easy to make at home. Step the classic recipe up a notch by adding an extra punch of protein with scrambled eggs. The combination of fiber, protein, and healthy fats is filling, satisfying, and provides lots of nutrition to start your day.
This version swaps out 1 egg for an egg white, meaning you get more protein "bang for your buck." If you'd like to make this breakfast even more punchy, try adding fresh herbs like dill, chives, parsley, or basil. A little hot sauce wouldn't steer you wrong, either!
Prep Time: 5 minutes
Cook time: 10 minutes
Yield: 1 serving
Nutrition facts:
437 calories
20 g protein
437 calories
20 g protein
Ingredients:
- 1 1/2 slices whole-grain sourdough bread (cut the whole piece in half, so that you have 3 "half" pieces of bread ready to toast)
- 1/2 of a medium avocado (around a 1/2 cup, cubed)
- 1 large egg
- 1 egg white (or 2 tbsp of egg whites from a carton)
- 1 tbsp milk
- Kosher salt and black pepper
- 1/2 tsp olive oil (or spray-oil)
Instructions:
--
1. Toast sourdough bread in the toaster or in a small skillet over medium heat.
2. Smash avocado with a fork. Spread over toast and season with a pinch of kosher salt and a few grinds of black pepper (or everything-bagel seasoning).
3. Whisk together egg, egg white, milk, and a small pinch of kosher salt.. Brush a 1/2 tsp of oil in a small nonstick skillet (or use a cooking oil spray, if you with) and heat over low heat. Pour eggs into the pan, and cook, stirring with a spatula until set.
4. Place eggs on top of the avocado toast and sprinkle with green onion and more black pepper.
Web-search for " Avocado and Egg Toast Very Well Fit " to view original recipe, photos, and more information. Please note that the original recipe may not match your designated portions, and differs from the recipe above.
February 13, 2023
Nutrition Disclaimer
This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety using the link below.