Description
Indulge in the creamy richness of ripe avocados paired with perfectly baked eggs, all atop a crispy, golden-brown toast. This Avocado Egg Toast Bake offers a delightful contrast of textures, with the smoothness of the avocado complementing the fluffy eggs and the crunch of the toast, creating a satisfying breakfast experience.
Ingredients
Scale
- For the Base:
- 4 slices of whole grain bread, cut into cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- For the Avocado Mixture:
- 2 ripe avocados, mashed
- 1 tablespoon lemon juice
- Salt and pepper to taste
- For the Eggs:
- 6 large eggs
- 1/4 cup milk
- 1/2 teaspoon paprika
- For Topping:
- 1/4 cup crumbled feta cheese (optional)
- Fresh herbs (like cilantro or chives) for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the bread cubes, olive oil, and garlic powder, tossing until evenly coated.
- Spread the bread mixture in a single layer on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy.
- While the bread is baking, in another bowl, mix the mashed avocados with lemon juice, salt, and pepper until smooth.
- In a separate bowl, whisk together the eggs, milk, and paprika until well combined.
- Once the bread is done, remove it from the oven and spread the avocado mixture evenly over the toasted bread.
- Pour the egg mixture over the avocado layer, ensuring it covers the toast evenly.
- If using, sprinkle feta cheese on top and return the dish to the oven for an additional 20-25 minutes, or until the eggs are set and slightly puffed.
- Remove from the oven and let cool for a few minutes before garnishing with fresh herbs and serving.
Notes
- This dish can be prepared ahead of time by assembling the bread and avocado mixture, then covering and refrigerating until ready to bake.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute the milk with almond milk and omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: breakfast
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the bake
- Calories: 350
- Sugar: 2 grams
- Sodium: 450 milligrams
- Fat: 20 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 8 grams
- Protein: 12 grams
- Cholesterol: 200 milligrams
Keywords: Avocado Egg Toast Bake, breakfast, healthy recipes, vegetarian, easy brunch, baked eggs, avocado recipes, toast bake, comfort food, quick meals, nutritious breakfast, whole grain toast