By emensah m
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Add the lemon juice to the avocado and mash with a fork until relatively smooth. Stir in salt and pepper to taste.
Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, and cook to your desired doneness. For over-easy eggs, cook for about 3 minutes on one side, then flip and cook for another minute.
While the eggs are cooking, toast the bread slices until golden brown.
Spread the mashed avocado evenly over the toasted bread slices.
Top each avocado-covered toast with a cooked egg.
Season with additional salt and pepper if desired, and serve immediately.
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This Breakfast Brunch Vegetarian recipe is ready in 15 minutes and features Avocado, Eggs, Bread and other delicious ingredients. Contains 380 calories total.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Add the lemon juice to the avocado and mash with a fork until relatively smooth. Stir in salt and pepper to taste.
Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet, and cook to your desired doneness. For over-easy eggs, cook for about 3 minutes on one side, then flip and cook for another minute.
While the eggs are cooking, toast the bread slices until golden brown.
Spread the mashed avocado evenly over the toasted bread slices.
Top each avocado-covered toast with a cooked egg.
Season with additional salt and pepper if desired, and serve immediately.
Calories per Serving: 380
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