Avocado Breakfast Toast

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Toasted multigrain loaf, 4 slices
• Ripe avocado, 1 whole
• Eggs, 4
• Olive and canola oil blend, ½ tsp
• Mesclun salad, 120g
• Grape tomatoes, 16 seeds
• Extra virgin olive oil, ½ tsp
• Black pepper (Optional)
• Chili flakes (Optional)

Method

1. Cut the avocado into half and remove the pit. Scoop the flesh into a bowl and mash it until a smooth consistency is achieved.
2. Divide the paste equally into 4 portions and put aside.
3. Heat the pan over a low-fire and add in the olive and canola oil blend to grease the pan.
4. Crack in the egg and cook it to your preference (e.g. poached, sunny side-up, etc.)*.
5. In a separate bowl, mix the salad, tomatoes and olive oil. Then, divide the salad equally into 4 portions.
6. Spread 1 portion of the avocado paste evenly onto each toasted slice and lay the cooked egg on top of the paste.
7. For additional flavouring, crack and sprinkle some black pepper and chili flakes on the egg.
8. Finally, serve with one portion of salad on the side.

Note: Alternatively, you can substitute the egg with a slice of lean bacon or lite ham.

Nutrients per serving
Energy: 244.6 kcal
Protein: 9.8g
Total Fat (Saturated Fat): 14.2g (2.7g)
Cholesterol: 185.5mg
Carbohydrate: 16g
Sodium: 283mg
Dietary Fibre: 6.5g