Name: Sriracha Eggs with Avocado Sourdough Toast
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup liquid egg whites; 1 slice sourdough bread; 0.25 whole avocado; 0.5 cup tomato; 1 cup spring mix; 1 tbsp sriracha sauce; 1 tbsp hemp hearts; 0.5 tsp olive oil; 0.13 tsp sea salt; 0.13 tsp black pepper

Nutrition

Per serving

542 calories

Protein: 41g; 30% of calories
Carbs: 32g; 23% of calories
Fat: 28g; 47% of calories

Instructions

Prep 5 min · Cook 7 min

Toast the sourdough bread until golden and firm.
In a small bowl, mash the avocado with sea salt and black pepper until creamy.
Heat the olive oil in a non-stick skillet over medium-low heat.
Pour the liquid egg whites into the skillet, then carefully crack the whole eggs on top of the whites.
Cover the skillet with a lid and cook for 4 minutes until the whites are set but the yolks remain runny.
Spread the mashed avocado onto the toasted sourdough.
Layer the spring mix and sliced tomatoes over the avocado.
Carefully slide the eggs onto the toast.
Drizzle with sriracha sauce and sprinkle with hemp hearts for an extra protein boost.

Nutrition

Ingredients

Instructions

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