Open-Faced Avocado, Tomato, and Egg Sandwich
| 5 |
5 |
498 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
0 min |
1
|
A quick and easy weekday breakfast to delight all the senses!
Ingredients
|
2 large
|
Egg
|
|
2 slice
|
Bread, sprouted, whole grain, Ezekiel 4:9
(or gluten-free bread)
|
|
1 medium
|
Tomato
(sliced)
|
|
1/2 avocado(s)
|
Avocado
|
|
1 pinch
|
Salt and pepper
(to taste)
|
Instructions
- In a small pan, fry egg(s) to the desired doneness.
- Toast the bread.
- Mash the avocado with a fork and spread it on toast.
- Arrange the tomato slices on top.
- Place egg on top of the tomato slices.
- Grind fresh salt and pepper to taste.
Nutrition Facts
Per Portion
Calories
498
Calories from fat
254
Calories from saturated fat
50
Total Fat
28.2 g
Saturated Fat
5.6 g
Trans Fat
0.1 g
Polyunsaturated Fat
3.9 g
Monounsaturated Fat
13.7 g
Cholesterol
433 mg
Sodium
322 mg
Potassium
1051 mg
Total Carbohydrate
42 g
Dietary Fiber
13.2 g
Sugars
6.1 g
Protein
26.1 g
Dietary servings
Per Portion
| Grain |
1.9 |
| Meat Alternative |
1.1 |
| Vegetables |
2.3 |
Energy sources
Meal Type(s)
