Egg-Topped Avocado Toasts
TAKES: 20 min. MAKES: 2 servings
We always have some avocados on hand, so it’s easy to make this quick meal for my husband and me.
2 slices multigrain bread, toasted 2 tsp. butter
1/2 medium ripe avocado,
peeled and thinly sliced
4 thin slices tomato
2 thin slices red onion
2 large eggs
1/₈ tsp. seasoned salt
2 Tbsp. shredded cheddar cheese 2 bacon strips, cooked and crumbled
1. Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
2. For each poached egg, place 1/2 cup water in a small microwave-safe bowl or glass measuring cup; break an egg into the water. Microwave, covered, on high 1 minute. Microwave in 10-second intervals until white is set and yolk begins to thicken; let stand 1 minute. Using a slotted spoon, place egg over sandwich.
3. Sprinkle eggs with seasoned salt. Top with cheese and bacon.
PER SERVING 313 cal., 21g fat (7g sat. fat), 211mg chol., 492mg sod., 18g carb. (4g sugars, 5g fiber), 15g pro.
25 serves 2