1. In a small dry skillet on medium, toast the curry powder until fragrant, 1 minute. Stir in 1/2 tablespoon olive oil and set aside.
2. Mash avocado with lime juice and pinch salt and spread on toast
3. Heat remaining tablespoon oil in a medium nonstick skillet on medium-high. Add eggs and cook until whites are golden brown, crisp around edges, and set around yolks, about 2 minutes ( if edges are dark but whites are not set, remove skillet from heat; cover until whites are cooked about 10 seconds). Season with a pinch each salt and pepper.
4. Top each slice of avocado toast with egg and chopped cilantro, then drizzle with curry oil.
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 54 (47%)|
|Amt Per Serving||% DV|
|Total Fat 6g||8 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 287.4mg||10 %|
|Potassium 75.9mg||2 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 10g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 115
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