Low Carb Avocado Toast with Boiled Eggs
Elevate your breakfast or snack game with this delicious and nutrient-packed Low Carb Avocado Toast with Boiled Eggs. Featuring crispy almond flour bread as a gluten-free and keto-friendly base, this recipe is topped with creamy, zesty avocado mash enhanced by a touch of lemon juice and olive oil. Perfectly sliced soft-boiled eggs add a protein punch, while seasoning with salt, black pepper, and a sprinkle of red pepper flakes provides the perfect kick. Ready in just 20 minutes, this easy, low-carb recipe is both satisfying and wholesome. Garnish with fresh parsley for a pop of color and serve as a quick breakfast, brunch, or light meal that’s as flavorful as it is good for you. Keywords: low-carb avocado toast, boiled eggs, keto breakfast, almond flour bread.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 slices Almond flour bread slices
- 1 medium Ripe avocado
- 2 Large eggs
- 1 teaspoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 1 tablespoon Fresh parsley (optional, for garnish)
Instructions
Fill a small saucepan with water and bring it to a boil over medium-high heat.
Gently lower the eggs into the boiling water using a spoon and boil for exactly 7 minutes for a medium-set yolk.
While the eggs are boiling, prepare the avocado topping by cutting the avocado in half and removing the pit.
Scoop the avocado flesh into a small bowl and mash it with a fork until smooth.
Add lemon juice, olive oil, half of the salt, and half of the black pepper to the mashed avocado and mix until well combined.
Carefully remove the boiled eggs from the saucepan and transfer them to a bowl filled with cold water to cool for about 2 minutes.
While the eggs are cooling, toast the almond flour bread slices to your desired level of crispiness.
Once the eggs are cool enough to handle, peel and slice them.
Spread the avocado mixture evenly over the toasted almond flour bread slices.
Top each slice with the boiled egg slices.
Sprinkle the remaining salt, black pepper, and red pepper flakes over the top.
Garnish with fresh parsley, if desired.
Serve immediately and enjoy your low-carb avocado toast with boiled eggs.
Nutrition Facts
Calories |
851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1631 mg | 71% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 199 mg | 15% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1092 mg | 23% | |
*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.
