My new favourite breakfast. Or lunch, or snack. It’s delicious, easy to make, and though it is a bit high in calories and fat, it is loaded with protein and fiber, and the fats are all the good ones. It’s also very filling, and will stay with you for quite a while. This recipe is for two slices of toast. You could easily cut the recipe in half, which would really be plenty for breakfast, and would cut the calories and fat in half. I also used white bread because it is what I had on hand. I don’t really eat bread anymore, but may buy a loaf of healthier stuff to keep in the freezer for when I make this. You could use whole wheat or a variety of different healthier breads to up the nutritional value. Try it now, thank me later.
Update: A friend of mine on Facebook just suggested using poached eggs instead of scrambled. The soft yolk would be like a sauce. Definitely trying that next time I make this!
2 slices bread (nutritional breakdown below is for standard white bread)
2 tsp margarine or butter
2 large eggs
non-stick cooking spray
1/2 ripe avocado
1 small tomato, diced.
salt and pepper to season
Spray a small pan with the non-stick cooking spray and heat over medium heat. Whisk the eggs in a small bowl and scramble them. Cut the avocado in half and remove the skin from one half, cutting it into chunks.
Toast your bread and butter it. Add the eggs to the toast and place the cut up avocado on top. Sprinkle with tomato. Season with salt and pepper.
That’s it. It doesn’t get much easier (or delicious) than that.
Calories – 508, Fat – 30 grams, Fiber – 6.4 grams, Protein – 20 grams