I’m still on my savoury breakfast kick over here! Like the simple spiralized breakfast skillet I shared last week, this avocado toast recipe is super easy and quick to make. The avocado and egg both give you a good dose of healthy fats that will keep you feeling fuller longer. Plus the yolk from the egg (isn’t it gorgeous!?) is full of many of the nutrients we need for good health. Eggs are really a powerhouse food when it comes to nutrition.
I don’t eat toast so often, but there is something about that delicious runny yolk that just has to be paired with some bread to sop it up. I refuse to let any of the yolk go to waste!
Avocado Toast and Fried Egg
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1 ripe avocado
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generous pinch of garlic powder
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pinch of onion powder, salt, pepper
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turmeric & paprika
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eggs (I do 1-2 per person, but tailor this to what you would like)
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2 tsp coconut oil
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chopped green onion
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4 pieces toast (I use a gluten free whole wheat, but a traditional sour dough would also be amazing!)
In a bowl, mash the avocado with a fork until only small chunks remain. Mix in the garlic powder, onion powder, salt and pepper. Set aside.
In a frying pan over medium heat melt the coconut oil. Crack the eggs into the pan and allow to cook until the whites are firm and no longer runny. This should yield a runny yolk, but keep cooking longer if you want the yolk hard, or flip the eggs over for a “harder” result.
Divide the avocado mixture over the 4 slices of bread. Sprinkle with turmeric and paprika. Top with the cooked eggs and chopped green onion.
Some hot sauce or sriracha would also taste great on top of your eggs if you like a little kick with your meal! Enjoy!
Serves 2
