Egg-Topped Avo­cado Toasts

Simple & Delicious - - ON THE MENU - —Kallee Krong-Mccreery, Es­con­dido, CA

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

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