Servings: 4 Active Time 20 mins Total Time 20 mins
1. In a medium bowl, mash 2 peeled and pitted avocados with 2 tsp. lemon juice and 1/4 tsp. salt. Spread on four slices of thick-cut whole grain toast. In a large bowl toss 4 cups pre-washed baby salad greens (2 oz.) with 1 Tbs. olive oil, 1 1/2 tsp. lemon juice, and 1/4 tsp. salt. Heat 1 Tbs. olive oil in a large nonstick skillet. Crack in four eggs, cover, and fry until desired doneness. Transfer eggs to the avocado toasts; sprinkle with salt and pepper. Serve with the salad. Serves 4.
Nutrition Facts Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 402, Fat, total (g): 24, chol. (mg): 186, sat. fat (g): 4, carb. (g): 32, Monounsaturated fat (g): 14, Polyunsaturated fat (g): 4, Trans fatty acid (g): , fiber (g): 9, sugar (g): 4, pro. (g): 16, vit. A (IU): 880, vit. C (mg): 11, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 4, Pyridoxine (Vit. B6) (mg): , Folate (µg): 1645, Cobalamin (Vit. B12) (µg): , sodium (mg): 663, Potassium (mg): 667, calcium (mg): 117, iron (mg): 3, Percent Daily Values are based on a 2,000 calorie diet.