Classic Avocado Toast
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Some things in life are best kept simple, and avocado toast is one of those things. It makes a great snack or can be a complete breakfast paired with a dippy, over-easy cooked egg.
What do you call eggs with a runny yolk? Growing up in Pennsylvania, we called them “dippy eggs.” My husband, who grew up in Maine, calls them “over-easy” or “runny” eggs. Other names include sunny side up or soft-boiled eggs. But I digress…
Keep reading for a simple avocado toast recipe to create a base for a healthy snack or breakfast. Enjoy!
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Servings: 2
Ingredients:
2 slices whole grain or gluten-free bread, toasted
1 avocado
1 teaspoon lemon juice
salt and pepper to taste
red pepper flakes to taste
Optional toppings and additions:
paprika
balsamic vinegar
“runny” egg
pine nuts
spinach or arugula
cherry tomatoes
feta cheese
Directions:
Toast two slices of your favorite whole grain or gluten-free bread.
Cut an avocado in half and remove the pit.
Using a knife, carefully cut the avocado into chunks while it is still in the peel.
Use a spoon to scoop out the avocado and add it to a bowl.
Add the lemon juice to the bowl with the avocado, then use a fork to mash up the avocado.
Spread the mashed avocado onto the toasted bread, season with salt, pepper, and red pepper flake to taste, and enjoy!
Nutrition:
Calories: 211 | Protein: 5 g. | Carbs: 25 g. | Fat: 13 g. | Sugar: 1 g. | Fiber: 8 g.
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