Spicy Avocado Eggs on Toast
Serves
4
Prep Time
5 min
Cook Time
5 min
Print Recipe
The ever-trending avocado toast is given a protein boost to round out a wholesome breakfast… with a little wake-up heat!
Ingredients
- 1 tbsp (15 mL) butter
- 6 eggs
- ¼ tsp (1.25 mL) each salt and pepper
- 1 ripe avocado, coarsely mashed
- 2 tbsp (30 mL) chopped cilantro
- 4 slices rye bread, toasted
- 2 tsp (10 mL) chili oil
Instructions
- Step 1
Heat butter in large nonstick skillet set over medium heat. Whisk together eggs, salt and pepper; add to skillet. Cook, stirring, for 2 to 3 minutes or until soft curds form.
- Step 2
Remove from heat and gently fold in avocado and cilantro. Spoon onto toasted bread and drizzle with chili oil.
Tips
• Serve egg mixture on top of a buttered and toasted English muffin or crumpet for an extra indulgence.
• Add a pinch of chili flakes or a squeeze of sriracha sauce to egg mixture instead of using chili oil if desired.
• Wrap egg mixture in tortillas with fresh arugula for breakfast on-the-go.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 330 |
| Fat | 23 g |
| Saturated Fat | 6 g |
| Trans Fat | 0 g |
| Carbohydrate | 20 g |
| Fibre | 5 g |
| Sugars | 2 g |
| Protein | 12 g |
| Sodium | 480 mg |