Ingredients
| large hard-boiled EGGS |
2
|
| butter, at room temperature |
2 Tbsp.
|
| crusty bread, toasted |
2 slices
|
| avocado, halved, seeded, peeled and thinly sliced |
1 ripe
|
| olive oil |
1 Tbsp.
|
| salt and pepper, to taste | |
| fresh fine herbs, chopped |
2 Tbsp.
|
| white fish fillets |
2 small
|
| oil |
1 Tbsp.
|
Direction
- TOAST bread and slather with butter. SLICE egg, SHINGLE with avocado pieces, and LAY on top of the bread.
- DRIZZLE with olive oil and TOP with fresh herbs.
- SEASON white fish with salt and pepper. HEAT oil in small skillet and COOK the fish until no longer translucent. TOP the avocado toast with the warm fish and SERVE.
Insider Tips
- You can use any type of bread for this recipe; just make sure it’s sturdy enough to hold up to the toppings.
- Replace the butter with garlic aioli for extra flavor.
Nutritional Info
Per Serving: 1/2 of Recipe
| Calories |
792
|
| Total fat |
52 g
|
| Saturated fat |
14 g
|
| Polyunsaturated fat |
8 g
|
| Monounsaturated fat |
25 g
|
| Cholesterol |
335 mg
|
| Sodium |
735 mg
|
| Carbohydrates |
31 g
|
| Fiber |
6 g
|
| Sugar |
1 g
|
| Protein |
50 g
|
| Vitamin A |
256 mcg
|
| Vitamin D |
25 mcg
|
| Folate |
115 mcg
|
| Choline |
288 mg
|
| Calcium |
94 mg
|
| Iron |
4 mg
|
| Potassium |
1053 mg
|