I am someone who often skips breakfast, but avocado egg toast is good for anytime of the day, especially for a brunch or late lunch. A perfect balance of protein, healthy fats and carbs which keeps me energized and full for hours. Avocado egg toast is so quick and easy to prepare, yet so delicious, it’s a must try. Whole grain bread, avocado, egg and feta cheese melt in your mouth with every bite. It’s so simple, creamy and hearty, even the kids enjoy it. The ingredients can be added or substituted according to personal preferences. Baby spinach, tomato, parsley, cilantro and lime are just some of the common toppings which add an abundance of flavor.
Avocado Egg Toast (my favorite way)
– 2 avocados
– 6 – 8 egg whites (or 1 poached egg per toast)
– Feta cheese (optional)
– Chile flakes
– Lemon juice
– Salt and pepper
– Garlic or onion powder
Mash avocado in a bowl and add lemon, salt, pepper, a drop of onion or garlic powder and mix together. Toast your bread and add the mashed avocado on top. Whisk your eggs, seasoned with salt and pepper, and scramble them in a sauté pan. Place the scrambled eggs on top of the avocado and sprinkle feta cheese and chile flakes.
Tip: To spruce up the avocado egg toast, I like to lay hot chile pepper jam on toast (I use McEvoy Ranch Spicy Sweet Pepper Jam), which is sweet and spicy. Then, I add the avocado and the eggs and top with pickled onions and feta cheese. I do not add the chile flakes to this variation. As an alternative, you can use a poached egg instead of scrambled, which I love.
Looking for another healthy, brunch recipe? Check out my kale chicken salad, it is absolutely delicious.