| Prep | Cook | Ready in | Servings | |
| 5 min | 5 min | 10 min | 2 |
| 1 avocado(s) | Avocado |
| 2 medium egg | Egg (cooked, sunnyside up) |
| 1 tsp | Extra virgin olive oil |
| 1 tsp | Lemon juice |
| 2 large slice | Mixed-grain bread |
| 1/4 tsp | Sea salt |
| 1/4 tsp | Black pepper |
1. Toast the bread slices.
2. Cut the avocado in half lengthwise, twist to separate, and remove & discard the pit.
3. Scoop out the avocado flesh. Add it to a small bowl, and mash with a fork. Stir in the lemon juice.
4. Heat olive oil on pan on medium heat, and cook eggs sunny side up - crack eggs into pan slowly so that the yolk doesn't run, Cook uninterrupted for 2-3 minutes until the yolks are completely set but still runny.
5. Spread the avocado on toast and top each piece with an egg. Sprinkle with sea salt, fresh ground pepper and any additional toppings.
| Grain | 0.9 |
| Meat Alternative | 0.5 |
| Vegetables | 1 |
For additional nutrients
top with tomatoes, fresh herbs, cucumber, radish, onions, feta
have Ezekiel bread which is high in protein containing 18 essential amino acids
Nutritional Highlights
Avocado
is high in monounsaturated fatty acids which are beneficial for heart health, potassium, B vitamins and fiber
Eggs
are a high quality protein and a great source of omega 3 fatty acids
check carton label to make sure eggs are rich in omega 3 as some are not
