Yields: 2 servings | Serving Size: 1/2 sandwich | Calories: 208 | Total Fat: 13g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 93mg | Sodium: 556 mg | Carbohydrates: 17g | Fiber: 5g | Sugars: 2g | Protein: 8g | SmartPoints: 6 |
1/2 ripe avocado
1 large or extra large egg
2 small pieces whole grain or whole wheat sliced bread
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice or vinegar (white or apple cider)
1/2 cup salad greens of choice or baby spinach, optional
1/2 teaspoon kosher or sea salt, divided
1/4 teaspoon black pepper
Poach eggs by bringing 2 inches of water with 1/4 teaspoon salt and lemon juice or vinegar to a simmer over high heat. Do not allow water to boil. If it begins boiling, reduce heat.
Crack egg into a small bowl or mug and slide egg into water. Simmer for 3 to 4 minutes until egg white is solid, but yolk is still liquid. Remove with a slotted spoon and place on paper towel/napkin to absorb any excess water. Place on toast.
Meanwhile, smash avocado with olive oil, 1/4 teaspoon of salt, and black pepper. Use a potato masher or pulse in a food processor or blender until pureed but slightly chunky. Spread onto one side of toast, top with salad greens or spinach if using, and place over egg toast.