Easy Egg and Avocado Breakfast. A lovely recipe with layers of poached eggs, seasoned spinach, tomatoes and avocado on hot buttered toast.
Easy Egg and Avocado Breakfast. This really is easy and absolutely delicious.
Here, we have used fresh, simple ingredients, and what you end up with is a plate of food that bursts with great flavor and can be ready within minutes.
This quick breakfast comprises of eggs, and you cook those any way you like, for example, poached, fried, scrambled.. whatever you prefer. The eggs sit on a lovely layer of sauteed spinach and a spread of avocado on toast.
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With each bite, you'll get a wonderful burst of deliciousness from the combination of the egg, tomato, spinach, and avocado. The toast adds a lovely texture element. All in all, this is a lovely easy recipe, suitable for serving any time of day, be it breakfast, brunch, lunch, or supper. You choose!
Thanks to our Lovefoodies supporter, Donna Smith for sharing her recipe. It's certainly a family favorite!
Prep Time
10 Minutes
Cook Time
3 Minutes
Serves
1
Ingredients
1 tablespoon butter
4 shallots, thinly sliced
2 cloves garlic, finely minced
1/2 jalapeno pepper, finely minced
5 oz baby spinach, washed but not dried
1 tablespoon finely chopped cilantro
1 avocado, mashed with a little salt and pepper
6 cherry tomatoes, halved and quartered
2 slices bread, toasted
2 eggs, poached or fried, as you like them
Instructions
1. Melt butter in skillet. Add shallots, garlic, and jalapeno and saute until tender. Add spinach and toss until water is released. Add cilantro. Set aside.
2. Meanwhile, make toast and eggs.
3. Place half of the mashed avocado on each piece of toast. Spread avocado evenly right to the edges of the toast. Divide the spinach mixture and tomatoes between the two slices of toast and then top off with one egg per slice of toast.
Enjoy!
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Recipe Card
Easy Egg and Avocado Breakfast
Easy Egg and Avocado Breakfast. A lovely recipe with layers of poached eggs, seasoned spinach, tomatoes and avocado on hot buttered toast
Ingredients
- 1 tablespoon butter
- 4 shallots, thinly sliced
- 2 cloves garlic, finely minced
- 1/2 jalapeno pepper, finely minced
- 5 oz baby spinach, washed but not dried
- 1 tablespoon finely chopped cilantro
- 1 avocado, mashed with a little salt and pepper
- 6 cherry tomatoes, halved and quartered
- 2 slices bread, toasted
- 2 eggs, poached or fried, as you like them
Instructions
- Melt butter in skillet. Add shallots, garlic, and jalapeno and saute until tender. Add spinach and toss until water is released. Add cilantro. Set aside.
- Meanwhile, make toast and eggs.
- Place half of the mashed avocado on each piece of toast. Spread avocado evenly right to the edges of the toast. Divide the spinach mixture and tomatoes between the two slices of toast and then top off with one egg per slice of toast.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 752Total Fat: 51gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 33gCholesterol: 403mgSodium: 682mgCarbohydrates: 58gFiber: 24gSugar: 19gProtein: 26g
Nutrition information isn’t always accurate
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