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.
Servings
1 serving
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 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
Instructions
- 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.
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 |
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