Low Fat Avocado Toast with Scrambled Eggs
Elevate your breakfast game with this Low Fat Avocado Toast with Scrambled Eggs—an irresistibly creamy and nutritious recipe that’s perfect for a wholesome start to your day. Crafted with fiber-rich whole grain bread, half an avocado blended with low-fat Greek yogurt and zesty lemon juice, and topped with perfectly fluffy scrambled eggs, this dish is a guilt-free indulgence packed with protein and healthy fats. The secret lies in the quick and easy prep: in just 20 minutes, you’ll have a beautifully layered toast that’s garnished with fresh chives for a burst of flavor. Whether you’re looking for a high-protein, low-fat breakfast or a satisfying brunch idea, this avocado toast recipe strikes the perfect balance of taste and health.
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Recipe Information
Ingredients
- 2 slices Whole grain bread
- 0.5 medium Avocado
- 1 tablespoon Low-fat Greek yogurt
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt
- 0.125 teaspoon Black pepper
- 2 large Eggs
- 2 tablespoons Low-fat milk
- 1 spritz Olive oil spray
- 1 tablespoon Chives
Instructions
Begin by toasting the whole grain bread slices to your preferred level of crispiness.
In a bowl, scoop out the flesh of half an avocado and mash it with a fork.
Mix the mashed avocado with low-fat Greek yogurt and lemon juice until smooth.
Season the avocado mixture with salt and black pepper. Set aside.
Crack two eggs into a mixing bowl and add low-fat milk.
Whisk the eggs and milk together until well combined.
Spray a non-stick skillet lightly with olive oil and heat it over medium-low heat.
Pour the egg mixture into the skillet and cook, stirring constantly, until the eggs are soft and slightly runny.
Remove the skillet from heat slightly before the eggs are fully set to allow residual heat to finish the cooking process, resulting in creamy scrambled eggs.
Spread the avocado mixture generously on the toasted bread slices.
Top the avocado toast with the scrambled eggs.
Garnish with chopped chives.
Serve immediately and enjoy your low fat avocado toast with scrambled eggs.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 886 mg | 39% | |
| Total Carbohydrate | 37.8 g | 14% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.0 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 680 mg | 14% | |
*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.
