- 1 slice Alvarado Street Sprouted Multigrain bread
- 1/4 fresh ripe avocado
- 1 slice ripe heirloom tomato
- 2 egg whites
- salt & pepper to taste
- Siracha (optional)
This is my newest “go to” breakfast thanks to Ava. She introduced me to the wonders of a beautifully ripened avocado smeared on toast, I took it just a step further.
I can usually bang this breakfast out in 5 minutes while packing up my lunch for the day. The recipe is simple and allows you to multi task while your toast is going and your eggs are cooking.
My favorite bread is Alvarado Street Sprouted Multigrain. I prefer this over Ezekiel. I keep my bread in the freezer as it lasts longer that way and at a going rate of $4-$5 a loaf, you don’t want to waste it.
I heat up a sauté pan with a little bit of coconut oil, pop my frozen slice of bread in the toaster, return to the now heated pan and pour in my egg whites. While they’re cooking I grab my avocado, cut in half and seed if need be. Grab my tomato and cut a healthy slice off.
Now I pack my lunch. The eggs are ready first, so I transfer them to an off burner, while the toast finishes (I like mine dark). When the toast is done, I spread 1/4 of an avocado on it, season with salt & pepper, add tomato slice, top with egg whites and a few dashes of Siracha, and I’ve got a breakfast that travels with me while I run about the house getting ready for my day.
The combination of protein, fats and carbs keeps me satisfied for hours until I can get to my next meal. If you’re a fan of avocados, this is a must try!
176 calories, 20 grams of carbs, 4 grams of fat, 15 grams of protein, 160 mg of sodium and 3 grams of sugar