Photo by Deb Lindsey for The Washington Post
This quick avocado toast with egg fills the bill perfectly as a satisfying breakfast, snack or light lunch alongside a salad or soup. To make it truly outstanding, use bakery-quality whole-grain bread — preferably with some density and nutty texture to it. Make sure your avocado is perfectly ripe.
Avocado Toast with Egg, Cucumber and Radish
1 medium ripe avocado
2 teaspoons fresh lime juice
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
4 piece whole grain bread, toasted
¼ small English cucumber, unpeeled, sliced into half moons
2 medium radishes, sliced into half moons
4 hard-boiled eggs, chopped
Chili-garlic sauce, such as Sriracha, or additional salt and pepper, to taste
In a small bowl, mash the avocado with the lime juice, salt and the pepper, until it is mostly smooth but still has some chunks.
Spread the avocado onto the toasted bread. Layer with cucumber and radish slices, then top with chopped egg. Sprinkle with chili-garlic sauce or salt and pepper. Serve immediately.
Makes 4 Servings
Serving size: 1 Toast
Per serving: Calories 240; Total Fat 14g (Sat Fat 3g); Cholesterol 185mg; Sodium 330mg; Total Carbohydrates 21g; Fiber 8g; Protein 11g
*Photo credit Deb Lindsey www.deblindsey.com
Copyright Ellie Krieger 2016 All rights reserved