Avocado toast with eggs and lime
Diced avocado with lime juice makes a quick, bright supper when you need something fast. Toast holds creamy avocado and a warm egg, the lime cutting through the richness. This is the kind of dinner that comes together in the time it takes to make coffee.
About 360 calories a serving, 12 g protein, 34 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 container diced avocado with lime juice
Staples
- 4 slices bread
- 1 tablespoon butter
- 2 eggs
- to taste salt
- to taste pepper
- Toast 4 slices of bread until golden and crisp, about 3 minutes. Spread 1/2 tablespoon butter on each slice while still warm.
- While toast cooks, warm 1 tablespoon butter in a skillet over medium heat and crack 2 eggs into it side by side. Cook until the whites set and the yolks stay loose, about 4 minutes.
- Divide the avocado mixture between the toasted slices, mashing it gently with a fork if you like it smoother. Top each with a warm egg, season with salt and pepper, and eat right away.
Note Swap the eggs for sliced cheese if you prefer it cold. Leftover avocado will keep in its container for a day in the fridge. Serve with a green salad or a glass of white wine to round it out.
On the label
AVOCADO, KEY LIME JUICE.
Good & Gather, frozen vegetables, serving 51 g, package 10 oz/283 g. Ingredients as printed on the label.
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Cooks as avocado, limes. Half of it left? Use up the avocado.