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Name: Fried Egg & Avocado Toasts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 4 large eggs; lox (optional); 1 Avocado mashed; 4 slices whole wheat bread toasted; 1 handful arugula; 1/2 lime; Pico de Gallo:; 3 roma tomatoes diced; red onion diced; chopped cilantro; 1 jalapeno seeded & diced; 1/2 lime juice; 1 whole wheat mountain bread sliced; coarse sea salt; EVOO; crushed red pepper OR green chili EVOO

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INGREDIENTS

4 large eggs
lox (optional)
1 Avocado ; mashed
4 slices whole wheat bread ; toasted
1 handful arugula
1/2 lime
Pico de Gallo:
3 roma tomatoes ; diced
red onion ; diced
chopped cilantro
1 jalapeno ; seeded & diced
1/2 lime ; juice
1 whole wheat mountain bread ; sliced
coarse sea salt
EVOO
crushed red pepper OR green chili EVOO

INSTRUCTIONS

Mix all pico de gallo ingredients in medium bowl and set aside.

Mash avocado in small bowl. Mix in 1/2 of lime juice. Set aside.

Toast bread slices. Spread avocado mixture over toast. Sprinkle with arugula.

For Egg Toasts:

Heat large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Crack eggs into pan. Cook 2 mins. Cover and cook 2 mins or until desired degree of doneness. Sprikle each toast slice with coarse salt. Top each 1/2 slice with 1 fried egg. Top each with pico.

For Lox Toasts:

Drizzle EVOO very lightly over arugula. Squeeze lime juice over arugula. Sprinkle with crushed red pepper OR green chili EVOO. Top with lox.

NOTES

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Fried Egg & Avocado Toasts

4 large eggs
 lox (optional)
1 Avocado mashed
4 slices whole wheat bread toasted
1 handful arugula
1/2 lime
 Pico de Gallo:
3 roma tomatoes diced
 red onion diced
 chopped cilantro
1 jalapeno seeded & diced
1/2 lime juice
1 whole wheat mountain bread sliced
 coarse sea salt
 EVOO
 crushed red pepper OR green chili EVOO

Mix all pico de gallo ingredients in medium bowl and set aside.

Mash avocado in small bowl.  Mix in 1/2 of lime juice.  Set aside.

Toast bread slices.  Spread avocado mixture over toast.  Sprinkle with arugula.

For Egg Toasts:
Heat large nonstick skillet over medium heat.  Add oil to pan; swirl to coat.  Crack eggs into pan. Cook 2 mins.  Cover and cook 2 mins or until desired degree of doneness.  Sprikle each toast slice with coarse salt.  Top each 1/2 slice with 1 fried egg.  Top each with pico.

For Lox Toasts:
Drizzle EVOO very lightly over arugula.  Squeeze lime juice over arugula.  Sprinkle with crushed red pepper OR green chili EVOO. Top with lox.

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Nutrition

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Serving Size: 1 Serving (708g)
Recipe Makes: 2 Servings

Calories: 780
Calories from Fat: 455 (58%)

Amt Per Serving		% DV

	Total Fat 50.5g	67 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 27.8g
	Polyunsanturated Fat 6.9g
Cholesterol 846mg		260 %
Sodium 2892.4mg		100 %
Potassium 1470.4mg		39 %
Total Carbohydrate 53.5g		16 %
	Dietary Fiber 12.9g	52 %
	Sugars, other 40.6g
Protein 35.5g		51 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 780

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