The Top Food Trends Of The Last 25 Years

Ingredients

• 2 slices Sourdough Bread (fresh, toasted)
• 1 Ripe Avocado (peeled, pitted, mashed)
• 2 Large Eggs (room temperature, lightly beaten)
• 1 tablespoon Unsalted Butter (softened, for the skillet)
• to taste Sea Salt
• to taste Black Pepper (freshly ground)
• 1 teaspoon Lemon Juice (optional, prevents avocado browning)
• pinch Red Pepper Flakes (optional, for heat)

Instructions

1. Toast the Bread

   Place the sourdough slices in a toaster and toast until golden brown and crisp, about 2 minutes.

   Time: PT2M

2. Mash the Avocado

   In a mixing bowl, scoop the avocado flesh and mash with a fork. Add lemon juice, a pinch of salt, and pepper; mix until smooth but still slightly chunky.

   Time: PT3M

3. Scramble the Eggs

   Heat the skillet over medium heat, melt the butter, then pour in the beaten eggs. Stir gently with a spatula, pushing the eggs from the edges toward the center, until just set but still soft, about 4 minutes.

   Time: PT4M

   Temperature: Medium heat

4. Assemble the Toast

   Spread the mashed avocado evenly over each toasted slice. Top with the scrambled eggs, then finish with a sprinkle of sea salt, black pepper, and optional red pepper flakes.

   Time: PT1M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

30g

Fat

22g

Fiber

7g