Healthy Avocado Toast with Olive Oil Fried Egg

 

Ultra-satisfying and incredibly delicious: start your morning with the nutty, yeasty taste of a toasted whole wheat English muffin. Spread a thick layer of chunky avocado and top with an olive oil fried egg…heaven! Want to eat healthy and be satisfied every morning? Want a healthy breakfast that will stay with you all the way until lunch? Make an avocado toast breakfast sandwich with a fried egg the healthy way…fry in a splash of olive oil with crispy whites and a thick, buttery yolk.

 

Makes: 4 avocado toasts

The Ingredients

4 large eggs

4 whole wheat English muffins

1 avocado sliced (refer to the Tips & Tricks section for slicing an avocado with ease!)

A few tablespoons extra virgin olive oil

Optional: 4 mini slices extra sharp cheddar cheese

Salt and pepper to taste

 

The Steps

For Olive Oil Fried Egg: Lightly coat a non-stick pan with olive oil. Crack up to two eggs in pan. On medium/low heat, fry first side of egg until lightly brown (2-4 minutes). Be careful! Hot oil will spatter. Flip egg and fry other side for 1-2 minutes, until lightly brown. For no yolk runniness, stab yolk with spatula after side one has cooked.

For toast: toast English muffin until golden, so that the muffin will not get soggy when avocado is spread.

Place 3-4 slides of avocado on toast. With the back of a fork, lightly smash and spread avocado, leaving some chunks. Add mini slice of sharp cheddar (optional). Add warm fried olive oil egg.

Lightly salt and pepper. Place English muffin tops on egg (for the sandwich option), or to cut down on carbs, leave open-faced!

Serve right away while the English muffin is fresh and crispy! Add a peeled orange to your plate for a vitamin C boost and the perfect, bright and acidic complement to this morning favorite. Or try some seasonal blueberries!

 

The Steps with Pictures

For Olive Oil Fried Egg: Lightly coat a non-stick pan in olive oil. Crack an egg in pan. On medium/low heat, fry first side of egg until lightly brown (2-4minutes). Flip egg and fry other side for 1-2 more minutes, until lightly brown. For no yolk runniness, stab yolk with spatula after side one has cooked.

For toast: toast English muffin until golden, so that the muffin will not get soggy when avocado is spread.

Place 3-4 slides of avocado on toast. With the back of a fork, lightly smash and spread avocado, leaving some chunks. Add mini slice of sharp cheddar (optional). Add warm fried egg.

Lightly salt and pepper. Place English muffin tops on egg (for the sandwich option), or to cut down on carbs, leave open-faced!

Serve right away while the English muffin is fresh and crispy! Add a peeled orange to your plate for a vitamin C boost and the perfect, bright and acidic complement to this morning favorite. Or try some seasonal blueberries!

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