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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.
Prep/Cook Time: 20 Minutes, Servings: 1
Ingredients
- 1/2 small avocado, mashed
- 1 slice whole-grain bread, toasted
- Pinch of ground pepper
- 1 teaspoon extra-virgin olive oil, divided
- 1 clove garlic, minced
- 2 cups baby spinach
- 1 large egg
- 1 tablespoon salsa
Directions
- Spread avocado on toast; season with pepper.
- Heat 1/2 teaspoon oil in a small nonstick skillet over medium heat. Add garlic and spinach and cook, stirring, until the spinach is wilted, 30 to 60 seconds. Top the avocado toast with the spinach.
- Heat the remaining 1/2 teaspoon oil in the pan. 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 salsa.
© Dotdash Meredith. All rights reserved. Used with permission.
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