Eggs and Avocado

Eggs and Avocado is a creamy and satisfying breakfast dish that combines perfectly cooked eggs with fresh avocado, providing a delightful start to your day. This kosher American breakfast is not only delicious but also packed with nutrients to fuel your morning.

Ingredients

• Eggs - 4 large
• Ripe avocado - 1 medium
• Olive oil - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh lemon juice - 1 tablespoon
• Chopped fresh parsley - 2 tablespoons
• Whole grain toast - 2 slices

Steps

1. Heat olive oil in a non-stick skillet over medium heat.
2. Crack the eggs into the skillet, season with salt and black pepper, and cook to your desired doneness (approximately 4-6 minutes for sunny-side up).
3. While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
4. Mash the avocado with a fork, then mix in fresh lemon juice, salt, and chopped parsley.
5. Toast the whole grain bread slices until golden brown.
6. Once the eggs are cooked, place the toast on plates, spread the mashed avocado evenly on top, and place two eggs on each slice.
7. Garnish with additional parsley if desired and serve immediately.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 360 mg
• Cholesterol: 370 mg
• Total Fat: 23 g
• Saturated Fat: 4 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from avocado, which support heart health.
• High in protein from eggs, promoting muscle repair and satiety.

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