Name: Avocado toast with jammy eggs
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 2 slices whole wheat bread; 3 tbsp avocado, pitted and peeled; 1 tsp lemon juice; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp red pepper flakes; 2 cups water

Nutrition

Per serving

482 calories

Protein: 46g; 38% of calories
Carbs: 38g; 31% of calories
Fat: 16g; 30% of calories

Ingredients

9 items

Instructions

Prep 12 min · Cook 10 min

Bring the water to a boil in a small pot over high heat. Carefully lower the whole eggs into the water and simmer for 7 minutes. While the eggs cook, whisk the egg whites in a small bowl with half the salt and pepper.
While the eggs continue to simmer, heat a small nonstick skillet over medium heat. Add the egg whites and cook for 3 minutes, stirring constantly until the whites are fully set and cooked through. Done when 160°F.
When the eggs are done, move them to a bowl of cold water for 2 minutes to stop the cooking. Mash the avocado with the lemon juice and the remaining salt and pepper in a small bowl. Toast the bread until golden.
Peel the soft boiled eggs and slice them in half. Layer the scrambled egg whites onto the toast, spread the mashed avocado over the top, then finish with the sliced eggs and a sprinkle of red pepper flakes.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes