Low Sodium Avocado Toast with Boiled Eggs
Elevate your breakfast or brunch with this Low Sodium Avocado Toast with Boiled Eggs—a wholesome, heart-healthy twist on a classic favorite! This recipe features creamy mashed avocado infused with zesty lemon juice and a hint of black pepper, generously spread over toasted whole grain bread. Perfectly boiled eggs add a rich, satisfying protein boost, while juicy cherry tomatoes and a sprinkle of fresh cilantro brighten up each bite with vibrant flavors and colors. Quick to prepare and naturally low in sodium, this recipe is an ideal choice for anyone seeking a delicious yet nutritious start to their day. Whether you're looking to impress at brunch or enjoy a simple, flavorful meal, this recipe is sure to become a go-to favorite.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 2 whole Ripe avocados
- 1 tablespoon Fresh lemon juice
- 0.25 teaspoon Black pepper
- 4 slices Whole grain bread slices
- 4 whole Large eggs
- 2 tablespoons Chopped fresh cilantro
- 8 whole Cherry tomatoes
Directions
Step 1
Fill a medium saucepan with water and bring to a gentle boil over medium heat.
Step 2
Gently add the eggs to the boiling water using a spoon to avoid cracking the shells. Let them boil for 8 minutes to achieve a well-cooked but creamy interior.
Step 3
While the eggs are boiling, halve the avocados, remove the pits, and scoop the flesh into a bowl. Use a fork to mash the avocado to your desired consistency.
Step 4
Add the lemon juice and black pepper to the mashed avocado, stirring well to combine.
Step 5
Slice the cherry tomatoes in half and set aside.
Step 6
Toast the whole grain bread slices to your preference.
Step 7
Once boiled, transfer the eggs to a bowl filled with ice water to halt the cooking process. Allow them to cool for about 2 minutes before peeling.
Step 8
Spread the mashed avocado evenly across each toasted bread slice.
Step 9
Carefully peel the boiled eggs and slice them into quarters.
Step 10
Place the egg quarters on top of the avocado spread on each toast, arranging them evenly.
Step 11
Top each toast with halved cherry tomatoes and a sprinkle of chopped fresh cilantro.
Step 12
Serve immediately while the toasts are still warm and enjoy your low sodium avocado toast with boiled eggs.
Nutrition Facts
| Serving size | (764.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1065.7 |
| Total Fat 68.3g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 744mg | 0% |
| Sodium 830.9mg | 0% |
| Total Carbohydrate 84.3g | 0% |
| Dietary Fiber 30.1g | 0% |
| Total Sugars 10.7g | |
| Protein 45.3g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 289.0mg | 0% |
| Iron 9.9mg | 0% |
| Potassium 2319.2mg | 0% |
Source of Calories