Korean Avocado Toast

Korean Avocado Toast is a delightful fusion breakfast that combines the creaminess of ripe avocado with the umami flavors of Korean seasonings. This keto-friendly dish is topped with a spicy gochujang sauce and sesame seeds, making it a perfect start to your day.

Ingredients

• Ripe avocados - 2 medium
• Soy sauce - 2 tablespoons
• Gochujang (Korean chili paste) - 1 tablespoon
• Sesame oil - 1 teaspoon
• Lemon juice - 1 tablespoon
• Salt - to taste
• Black sesame seeds - 1 teaspoon
• Chili flakes - 1/2 teaspoon
• Cucumber - 1 small, thinly sliced
• Eggs - 2 large, soft-boiled

Steps

1. Start by boiling water in a small pot. Once boiling, gently add the eggs and cook for 6-7 minutes for soft-boiled eggs.
2. While the eggs are cooking, cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork.
3. Add soy sauce, gochujang, sesame oil, lemon juice, and salt to the mashed avocado. Mix until well combined.
4. Once the eggs are done, remove them from the pot and place them in cold water for a minute before peeling.
5. Toast your low-carb bread of choice until golden brown and crispy.
6. Spread the avocado mixture evenly over the toasted bread.
7. Slice the soft-boiled eggs in half and place them on top of the avocado toast.
8. Garnish with sliced cucumber, black sesame seeds, and a sprinkle of chili flakes.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 12 g
• Fiber: 8 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 186 mg
• Total Fat: 35 g
• Saturated Fat: 5 g
• Unsaturated Fat: 30 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from avocados, promoting heart health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

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