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Breakfast
Avocado & egg toast, olive-oil drizzle
Easier-to-swallow option below ↓avocado-egg-toast, side-light
Soft, savoury, and ready before the kettle's boiled. Avocado240 kcal and olive oil119 kcal do the quiet calorie work here while the eggs72 kcal bring something that keeps you full.
This is the breakfast for days you want something savoury instead of sweet. Use the ripest avocado you can find and don't be shy with the oil — that drizzle is doing real, gentle work.
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Avocado & egg toast, olive-oil drizzle
Prep
5 min
Cook
8 min
Serves
1
Per serving
+480
Ingredients
- 2 thick slices sourdough120 kcal
- 1 ripe avocado
- 2 eggs
- 1 tbsp olive oil, plus more to drizzle
- Squeeze of lemon
- Chilli flakes & flaky salt
Method
- Warm the olive oil in a small pan and fry the eggs gently until the whites set but the yolks stay soft.
- Mash the avocado with the lemon, a pinch of salt, and a little olive oil.
- Toast the sourdough until crisp.
- Spread the avocado thick, slide the eggs on top, then finish with a real drizzle of olive oil, chilli flakes and salt.
A handful of feta or a few olives on the side adds easy calories and makes it feel like a proper plate.
Make it your own
- Poach the eggs instead if you prefer.
- Add a sliced tomato or some smoked salmon for more staying power.
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