Tuesday, July 3, 2012

Egg and Avocado Toasts

Oh my - this is one of my favorites! A great weekend breakfast or lunch, this open-face sandwich is a picture of contrasts - crunchy and smooth, warm and cool, green and red, well  - you get the idea. It all starts with 2 slices of Ezekiel Sesame Sprouted Wheat Bread, nicely toasted. This means watch the bread closely and - if you are toasting in an oven like me - turn the slices halfway through! While the bread is toasting, hit a non-stick skillet with a light coating of cooking spray and place over medium-high heat. Crack 3 egg whites and up to 1 yolk into a bowl. Add a dash of cayenne pepper and a few very thin slices of red onion. Fork scramble and pour this mixture into the hot pan. While the eggs cook, spread one wedge of The Laughing Cow's Light Garlic & Herb Cheese on the warm toasts. Once the eggs are just set, place atop the cheesey toasts. Top with a chopped plum tomato, 1/3 of an avocado and some shredded romaine. Add a bit of fresh herb and enjoy immediately. Guess what? This filling and rather elegant dish is just over 400 calories. Yeah, remind me to tell you about that next time!

No comments:

Post a Comment