Rating: 4 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Sunny-side-up eggs, fresh sprouts, and salsa amp up avocado toast for a fast, no-fuss meal. It's a sure winner at breakfast, lunch, or dinner.

Jessica Cox
Recipe by Cooking Light June 2015

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

Yield:
Serves 4 (serving size: 1 sandwich)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 minutes or until desired degree of doneness.

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  • Spread one-fourth of mashed avocado evenly over each toast slice. Arrange 1/4 cup sprouts over mashed avocado on each toast slice. Top each toast slice with 1 fried egg. Sprinkle eggs evenly with salt and black pepper. Top each assembled avocado toast with 2 tablespoons fresh salsa.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

247 calories; fat 14.5g; saturated fat 3g; mono fat 7.8g; poly fat 2.6g; protein 11g; carbohydrates 19g; fiber 6g; cholesterol 186mg; iron 2mg; sodium 544mg; calcium 67mg.
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