Gluten-Free Avocado Toast with Egg and Tomatoes
Elevate your breakfast game with this Gluten-Free Avocado Toast with Egg and Tomatoes, a healthy and vibrant twist on the classic favorite. Featuring creamy mashed avocado infused with fresh lemon juice for a zesty kick, beautifully toasted gluten-free bread, and perfectly cooked eggs, this recipe offers a delightful balance of flavors and textures. Juicy cherry tomatoes and a sprinkle of fresh parsley add color, freshness, and extra nutrients, making it as visually appealing as it is delicious. Ready in just 20 minutes, it’s a quick and wholesome meal that caters to gluten-free diets while providing a burst of protein, healthy fats, and essential vitamins. Perfect for busy mornings or a light lunch, this recipe is easy to make and endlessly satisfying.
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Recipe Information
Ingredients
- 2 slices gluten-free bread
- 1 medium ripe avocado
- 2 large eggs
- 6 pieces cherry tomatoes
- 1 tablespoon olive oil
- 1 teaspoon fresh lemon juice
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley
Instructions
Start by preparing the ingredients. Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Mash the avocado with a fork until smooth. Add lemon juice, salt, and pepper to taste. Mix until well combined.
Rinse and halve the cherry tomatoes. Set aside.
Heat olive oil in a non-stick skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3 to 4 minutes for sunny-side-up eggs. Alternatively, flip the eggs and cook for another 1 to 2 minutes for over-easy eggs. Remove from heat and set aside.
Toast the gluten-free bread slices in a toaster or oven until golden and crispy.
Spread an even layer of mashed avocado onto each slice of toasted gluten-free bread.
Place one egg on top of each slice of avocado toast.
Top with halved cherry tomatoes and sprinkle with chopped fresh parsley.
Serve immediately and enjoy your delicious gluten-free avocado toast with egg and tomatoes.
Nutrition Facts
Calories |
689 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 51.8 g | 19% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 5.1 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 146 mg | 11% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
