Description
A bright and nourishing plate featuring creamy avocado toast topped with perfectly cooked eggs, served alongside juicy strawberries for a balanced and refreshing meal.
Ingredients
Units
Scale
- 2 slices whole-grain or sourdough bread, toasted
- 1 ripe avocado
- 2 eggs (poached, fried, or soft-boiled)
- 1 cup fresh strawberries, washed and halved
- 1 tsp lemon juice
- 1 tsp olive oil
- Salt and pepper to taste
- Optional toppings: red pepper flakes, microgreens, chia seeds
Instructions
- Lightly toast the bread slices until golden and crisp.
- Mash the avocado with lemon juice, olive oil, salt, and pepper.
- Spread the avocado mixture evenly on the toasted bread slices.
- Cook the eggs to your preferred style—poached, fried, or soft-boiled.
- Top each avocado toast with an egg (leave whole or slice for presentation).
- Plate the toasts alongside the halved strawberries.
- Optionally, drizzle olive oil over the strawberries and garnish the toast with red pepper flakes, microgreens, or chia seeds.
- Serve immediately.
Notes
- Best enjoyed fresh—assemble just before serving.
- Avocado spread can be made ahead and stored for up to a day.
- Customize with different toppings or seasonal fruits.
- Make vegan by omitting eggs or substituting with tofu scramble or chickpeas.
Nutrition
- Serving Size: 1 plate
- Calories: 330
- Sugar: 6g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 13g
- Cholesterol: 185mg