Egg-Topped Avocado Toast

Name: Egg-Topped Avocado Toast
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Ingredients: 2 slices multigrain bread, toasted; 2 teaspoons butter; 1/2 medium ripe avocado, peeled and thinly sliced; 4 thin slices tomato; 2 thin slices red onion; 2 large eggs; 1/8 teaspoon seasoned salt; 2 tablespoons shredded cheddar cheese; 2 bacon strips, cooked and crumbled

Total Time Prep/Total Time: 20 min.

Yield 2 servings

Test Kitchen Approved

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

Ingredients

2 slices multigrain bread, toasted
2 teaspoons butter
1/2 medium ripe avocado, peeled and thinly sliced
4 thin slices tomato
2 thin slices red onion
2 large eggs
1/8 teaspoon seasoned salt
2 tablespoons shredded cheddar cheese
2 bacon strips, cooked and crumbled

Directions

Spread each slice of toast with butter; place on a plate. Top with avocado; mash gently with a fork. Top with tomato and onion.
To poach each 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.
Sprinkle eggs with seasoned salt. Top with cheese and bacon.

Nutrition Facts

1 open-faced sandwich: 313 calories, 21g fat (7g saturated fat), 211mg cholesterol, 492mg sodium, 18g carbohydrate (4g sugars, 5g fiber), 15g protein.

We always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California

Recipe Creator

Community Cook