Avocado and Egg Breakfast Plate
A hearty breakfast plate with a fried egg, creamy avocado, whole grain toast, and sliced turkey breast, finished with a kick of red chili.
- Total time
- 15 min
- Servings
- 2
- Calories
- 350
- Protein
- 22g
Ingredients
- 2 slices whole grain bread
- 1 medium avocado
- 2 large eggs
- 4 oz turkey breast
- 1 small red chili pepper
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Toast the 2 slices of whole grain bread until golden and crisp, about 3-4 minutes.
- 2
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork, leaving some chunks, and season with 1/4 tsp salt and a pinch of black pepper.
- 3
Slice the red chili pepper thinly, removing seeds if you prefer less heat.
- 4
Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Crack the 2 eggs into the pan and cook until whites are set and edges are crispy, about 3-4 minutes. Season with remaining salt and pepper.
- 5
Arrange the toast on plates, spread with the mashed avocado, and top with the fried eggs.
- 6
Add the sliced turkey breast and scatter the chili slices over the plate. Serve immediately.
- 7
Optional: drizzle with hot sauce or sprinkle with lime juice if you have them.
Tools you’ll need
- toaster
- nonstick skillet
- knife
- cutting board
- fork
- bowl
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