Ingredients
2 large eggs
1 ripe avocado
2 slices of sourdough bread
1 tablespoon olive oil
Salt to taste
Black pepper to taste
Optional: 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes
Optional: toasted pumpkin seeds (pepitas) for garnish
Instructions
Grate the eggs using a microplane zester. Toast bread until golden.
Heat olive oil in a skillet over medium heat. Cook grated eggs for 3-4 minutes until set, stirring occasionally.
While eggs cook, mash avocado in a small bowl. Season with salt and pepper.
Place toasted bread on a plate. Top with avocado mixture, then add warmed grated eggs.
Sprinkle with red pepper flakes or lemon juice if using. Garnish with pepitas and serve immediately.
Notes
Use oven for crispier toast if preferred. Leftovers can be refrigerated for up to 24 hours.
For vegan option: omit eggs and extra oil, use oil-free vegan cheese.
Fresh herbs like parsley or chives add bright flavor. Swap sourdough with gluten-free bread if needed.
- Prep Time: 10
- Cook Time: 10
- Category: High Protein Snacks
- Method: Stir-frying
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 plate
- Calories: 430
- Sodium: 200mg
- Fat: 35g
- Saturated Fat: 5g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 350mg