Egg & Avocado Toast
Yield: 1 serving


  • 1 slice whole grain bread (use gluten-free if needed)
  • ⅓ -½ of a ripe Haas avocado (precise amount depends on personal preference and size of avocado)
  • Cooking spray, olive oil or butter for pan
  • 1 large egg
  • Kosher salt and black pepper to taste
  • Optional extras: hot sauce or salsa; slice of vine-ripened tomato; ham or cooked bacon; fresh basil and/or chives


  1. Toast the bread (I like it crunchy both for the texture and ease of eating by hand), and then spread with the avocado (I lightly mash it with a fork, but you can slice it if preferred). Spray or place a teaspoon or two of oil or butter in a small, nonstick skillet and fry the egg as desired. (Or use scrambled, poached, sliced hard-boiled or leftover deviled egg.)
  2. Place the prepared egg over the avocado, sprinkle with salt and pepper and any optional extras. You may prefer to place some of the optional toppings, like the tomato slice or ham, under the egg instead of on top.

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