We finally found it: a healthy breakfast for when we need something delicious and fast.

This fiber- and antioxidant-packed recipe will keep you energized until lunch, won’t weigh down your morning workout, and it’ll look pretty on your plate!

Juice of ½ Lemon
½ Avocado
1 slice whole grain toast (we love Ezekiel’s Sprouted Grain bread!)
1 Egg
Salt, pepper, and crushed red pepper to taste

How to Make It:

  1. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Crack egg into pan; cook 2 minutes. Cover and cook 2 minutes or until your liking.
  2. Combine lemon juice and avocado in a bowl with a fork.
  3. Spread evenly over toast slice.
  4. Top your toast with 1 fried egg. Sprinkle with salt, pepper, and crushed red pepper to taste.

Meal Prep Tips:

  • To store unused ½ of avocado, save the side with the pit, squeeze a little lemon juice on it, and wrap tightly with plastic wrap and place in refrigerator.
  • If you’re in a hurry, you can swap a pre-boiled egg for the sunny side up one.

 Alternative Topping Ideas:

  • Tomato slices, when they’re in season
  • Sliced sun-dried tomatoes, when tomatoes are not in season
  • Fresh herbs: basil, cilantro, etc.
  • Pesto
  • Smoked salmon
  • Any veggies left in your fridge!