Doctors Reveal What Eating Avocados May Do to Your Body
A simple, satisfying breakfast made with creamy ripe avocado, crispy toast, and perfectly cooked eggs. It’s quick enough for busy mornings but delicious enough for a weekend brunch.
Ingredients
- 2 ripe avocados
- 4 slices whole-grain or sourdough bread
- 4 eggs
- 1 tablespoon fresh lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
- 1 tablespoon olive oil
- Fresh parsley or cilantro, optional
- Cherry tomatoes, optional
Instructions
- Toast the bread:
Toast the bread slices until golden and crisp. - Prepare the avocado:
Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add lemon juice, salt, and black pepper. Mash with a fork until creamy but slightly chunky. - Cook the eggs:
Heat olive oil in a skillet over medium heat. Crack in the eggs and cook until the whites are set and the yolks reach your preferred doneness. - Assemble:
Spread the mashed avocado generously over each piece of toast. Place a cooked egg on top. - Finish:
Sprinkle with red pepper flakes and fresh herbs. Add sliced cherry tomatoes if desired.
Tips
- Choose avocados that yield slightly when gently pressed.
- Add a squeeze of lemon to the mashed avocado to brighten the flavor.
- For extra crunch, sprinkle toasted seeds or chopped nuts on top.
- You can add feta cheese, sliced tomatoes, or smoked salmon for a more substantial meal.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2