Avocado-Egg Power Toast

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick, energizing breakfast rich in healthy fats and electrolytes to prevent dizziness during Whole30. This Mediterranean-inspired Whole30 recipe, ready in about 15 minutes, pairs avocado, large egg, sourdough bread for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 10 min Serves 1 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 1 slice sourdough bread until golden brown in a toaster or oven, then brush lightly with 1 tsp olive oil on both sides.
  2. Step 2: Mash 1/2 medium avocado in a bowl with 1/4 tsp sea salt and a pinch of black pepper until smooth and creamy.
  3. Step 3: Spread mashed avocado evenly over toasted bread, then top with 1 soft-boiled egg (peeled and halved) and a final sprinkle of black pepper.

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