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 Hass avocado
2 teaspoons fresh lime juice
1/4 teaspoon salt, or more as needed
1/8 teaspoon freshly ground black pepper, or more as needed
4 slices whole-grain bread, toasted
1/4 English (seedless) cucumber, unpeeled, sliced into thin half-moons
2 radishes, sliced into thin rounds or half-moons
4 hard-cooked eggs, chopped
Chili-garlic sauce, such as Sriracha (may substitute an extra sprinkling of salt and pepper)
Mash the avocado with the lime juice, the 1/4 teaspoon of salt and the 1/8 teaspoon of pepper in a medium bowl until it is fairly smooth, with some remaining chunks.
Divide the mixture among the slices of toasted bread, spreading it to cover. Layer the cucumber and radish slices on top, then scatter the egg over the vegetables. Sprinkle with more salt and pepper, if desired. Drizzle with the chili-garlic sauce. Serve right away.
Makes 4 servings
Per serving: Calories 240; Total Fat 14g (Sat Fat 3g); Cholesterol 185mg; Sodium 330mg; Total Carbohydrates 21g; Dietary Fiber 8g; Protein 11g
*Photo credit Deb Lindsey www.deblindsey.com
Copyright Ellie Krieger 2016 All rights reserved