Directions
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.
Ingredients
- 2 large hard-boiled EGGS
- 2 Tbsp. butter, at room temperature
- 2 slices crusty bread, toasted
- 1 ripe avocado, halved, seeded, peeled and thinly sliced
- 1 Tbsp. olive oil
- salt and pepper, to taste
- 2 Tbsp. fresh fine herbs, chopped
- 2 small white fish fillets
- 1 Tbsp. oil
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.
This recipe is an excellent source of protein, vitamin A, vitamin D, folate, choline and potassium, and a good source of iron.
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
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.