A delicious and nutritious twist on avocado toast, enhanced with high-protein ingredients suitable for breakfast, lunch, or a light snack.
Ingredients
Scale:
4 slices of whole grain or gluten-free bread
2 ripe avocados
4 large eggs (for avocado toast with eggs)
1 cup cottage cheese (for creamy protein boost)
1 can (15 oz) chickpeas, rinsed and mashed
1 cup cooked quinoa (to add texture and protein)
½ cup feta cheese, crumbled (for Mediterranean flavor)
1 cup black beans, rinsed and drained
4 oz smoked salmon (for a gourmet touch)
Salt and pepper, to taste
Red pepper flakes (for a spicy kick)
Fresh herbs (such as cilantro, parsley, or basil)
Olive oil (for drizzling)
Fresh lemon juice (for brightness)
Instructions
Toast the slices of bread until they are golden brown and crispy.
Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado and season with salt, pepper, and lemon juice.
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slip it into the water, cooking for about 3-4 minutes for a soft poached egg.
Spread a layer of mashed avocado on each slice of toasted bread.
Top the avocado spread with your choice of protein additions such as poached eggs, chickpeas, black beans, or smoked salmon. Sprinkle feta cheese if desired.
Drizzle olive oil over the top, add fresh herbs, and sprinkle with red pepper flakes.
