Avocado Toast with Egg
Toast avocat et œuf
10 min · Easy · 380 kcal per serving
Ingredients
For one serving. Quantities scale with this. The nutrition panel stays per serving.
- Sourdough bread(Pain au levain)2 slicesNot stocked
- Avocado(Avocat)1Not stocked
- Egg(Œuf)1Not stocked
- Lemon juice(Jus de citron)1 tspIn the shopVITAMONT, Lemon Juice 25cl
- Chili flakes(Piment en flocons)1 pinchIn store only
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Preparation
Step by step, from pantry to plate.
Toast the sourdough bread until golden and crisp.
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Mash the avocado with lemon juice and a pinch of salt and pepper if you like.
Spread the avocado mixture evenly over the toasted bread.
Cook the egg in a pan to your liking, such as fried or soft scrambled.
Place the egg on top of the avocado toast and finish with chili flakes.
Serve right away while the toast is still crisp.
Good to know
Use a ripe avocado so it mashes smoothly and spreads easily.
How these figures were worked out
Calculated from standard food composition tables for the raw ingredients as listed, before cooking. They are estimates of a recipe, not laboratory measurements of a finished dish.
Every figure here is for one serving at the quantities as written. The servings control changes the shopping quantities and leaves these figures alone.
These recipes are cooked in home kitchens, where the same boards, pans and utensils handle other foods. We cannot tell you what the dish you cook will contain. Read the label on every product you buy: the ingredient and allergen information on the pack is the authority, not this page.
No qualified reviewer has signed off these figures, so this page shows no vegan, gluten free or other dietary label. When one has, the labels return with their basis stated.
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