Egg and Avocado Toasts www.diabetegourmet.com <http://www.diabetegourmet.com>
Breakfast Budget Friendly Dinner Lunch Vegetarian High in Fiber Comfort Food Mexican/Southwestern Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast of protein, veggies, and healthy fats from the avocado. Prep time15 min Servings4 Servings Serving size: 1 toast Nutrition Facts 4 Servings Serving Size: 1 toast Amount per serving Calories, 240 Total Fat 12g Saturated Fat 3g Cholesterol 185mg Sodium 230mg Total Carbohydrate 25g Dietary Fiber 9g Total Sugars 4g Protein 12g Potassium 330mg Ingredients US Metric 4 eggs 4 slice hearty whole grain bread 1 smashed avocado 1/2 teaspoon salt (optional) 1/4 teaspoon Black Pepper 1/4 cup plain nonfat Greek yogurt (non-fat) *Sugar's Note: I use Ms. Dash seasonings instead of both salt and pepper Directions 1. To poach each egg, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set and the yolk is starting to set but still soft (not runny). 2. Toast the bread and spread each piece with 1/4 of the mashed avocado. 3. Sprinkle avocado with the salt (optional) and pepper. Top each piece with a poached egg. Top the egg with 1 Tbsp. Greek yogurt. "How lucky I am to have something that makes saying goodbye so hard." - - Winnie the Pooh I appreciate your friendship/support at: https://www.gofundme.com/sugars-transplant-journey -Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
