Skip to Navigation Skip to Main Content Skip to Footer

Avocado Toast with Egg, Spinach & Salsa

Avocado Toast with Egg, Spinach & Salsa

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.


1 serving

Prep Time

20 minutes

Total Time

20 minutes


  • 1/2small avocado, mashed
  • 1slice whole-grain bread, toasted
  • Pinch of ground pepper
  • 1teaspoon extra-virgin olive oil, divided
  • 1clove garlic, minced
  • 2cups baby spinach
  • 1large egg
  • 1tablespoon salsa


  1. Spread avocado on toast; season with pepper.
  2. 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.
  3. 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.

Nutrition Facts

Per serving (recipe makes 1 serving)

Calories 364kcal
Carbohydrate Total 24g
Total Sugars 3g
Added Sugars 1g
Fiber 10g
Total Fat 26g
Saturated Fat 5g
Mono Saturated Fat 15g
Cholesterol 186mg
Sodium 330mg
Protein 14g
Potassium 953mg
Calcium 127mg
Folate 221mcg
Omega-6 3g
Vitamin E 7mg
Zinc 2mg
Vitamin B3 3mg

© Meredith Operations Corporation. All rights reserved. Used with permission.