Ingredients
Units
Scale
- 1 1/2 teaspoons lemon juice
- 1 1/2 teaspoons olive or grapeseed oil, divided
- 1/2 Hass avocado, pitted, peeled, and sliced
- 2 slices organic whole grain bread, toasted
- 1/8 teaspoon sea salt, divided
- 2 large organic eggs
- 1 cup fresh baby arugula (1 ounce)
Instructions
- Whisk together the lemon juice and 1/2 teaspoon of the oil in a medium bowl; set aside.
- Mash the avocado on top of the toasts. Add a pinch of the salt.
- Heat the remaining 1 teaspoon oil in a large cast iron (or PFOA-free nonstick) skillet over medium-high heat. Add the eggs and fry until desired doneness, ideally aiming for brown and crisp edges. (Note: Cook eggs thoroughly if you’re young, old, or have an immune-compromised system.) Add remaining pinch of salt.
- Toss the arugula with the lemon vinaigrette and arrange on top of the avocado toasts. Top with the eggs. If desired, sprinkle with freshly ground black pepper.
Notes
Per serving: 290 calories, 16g total fat, 3g saturated fat, 0g trans fat, 185mg cholesterol, 390mg sodium, 26g total carbohydrate, 8g dietary fiber, 6g sugars, 12g protein
Nutrition
- Serving Size: 1 toast