Avocado toast has been a long-time breakfast trend for a reason, and you’ll need a fork and knife for this version! Rich in vitamins, minerals and healthy fats, avocados are amazing for your heart, brain and just about everything else. This twist on the classic is packed with fiber, antioxidants and protein, so it’ll keep you full for hours!
Ingredients
- 4 large slices of whole grain bread
- 2 cups fat free or reduced fat cottage cheese
- 1 medium avocado
- 1 cup fresh arugula
- 1 cup baby tomatoes
- 4 eggs
- 1 Tbsp. olive oil and/or cooking spray
- Sea salt and pepper to taste
- Juice from 1 lemon (optional)
- Red pepper flakes (optional)
Instructions
- Rinse the arugula and tomatoes. Slice the avocado and cut the tomatoes in half (lengthwise).
- Toast your bread any way you prefer.
- Heat a medium-sized, nonstick skillet over medium heat. Add a touch of olive oil or cooking spray. Once the pan is hot, crack one egg into it at a time. Cook each egg for about 3 minutes, or until the white is set. Flip with a spatula and continue cooking for 30 more seconds. Remove the egg and place it on a large plate. Repeat until all eggs are cooked. Alternatively, you can scramble your eggs or use hard-boiled eggs.
- To assemble, spread ½ cup of cottage cheese across each piece of toast. Top with avocado, arugula, baby tomatoes, a small drizzle of olive oil, sea salt and pepper to taste, a squeeze of fresh lemon and red pepper flakes (if desired). Enjoy!
Notes
Look for a whole grain bread with zero added sugars and at least 3 grams of fiber per serving.
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