- Calories: 200
- Protein: 8 g
- Total Fat: 15 g
- Unsaturated Fat: 11.5 g
- Saturated Fat: 3.5 g
- Cholesterol: 165 mg
- Total Carbohydrate: 9 g
- Dietary Fiber: 5 g
- Total Sugar: 1 g
- Natural Sugar: 1 g
- Added Sugar: 0 g
- Sodium: 190 mg
This creative breakfast is a delicious way to get your morning started. You’ll get a dose of protein from the egg (or egg white) and healthy fat from the avocado. And the tomatoes add a fun pop of color. Enjoy it with a side of fruit and then get ready to take on the day!
- Prep time
- Total Time
- 1 large red tomato, sliced to about ¼-inch thickness
- 1 large yellow tomato, sliced to about ¼-inch thickness
- Kosher salt to taste
- ½ avocado, sliced and divided
- 2 whole eggs (or 2 egg whites)
- 2 teaspoons extra virgin olive oil (traditional or smoked), divided
Lay tomatoes on a sheet tray and cook under the broiler until browned. (Or cook in a skillet coated with oil spray on high heat. Sear on one side until lightly browned; flip and repeat. A grill works well, too.)
After cooling, lightly salt tomatoes and stack in two piles, alternating red and yellow colors.
Place ¼ of the avocado slices on top of each tomato stack.
Poach the eggs (or egg whites) and place each on top of the tomato-avocado stacks and finish each with a teaspoon drizzle of oil and small sprinkling of salt. (Alternatively, can enjoy a sunny side egg or sliced hard boiled egg in place of poached.)
Serve at room temperature.
Note: If using egg whites, calories drop to 150, fat to 11 g, saturated fat to 2 g, and cholesterol to 0 mg.
Nutrition analysis courtesy of Genesis® R&D