
Clobbered Egg Avocado Toast

To hard-boil eggs: PLACE eggs in saucepan large enough to hold in a single layer. ADD cold water to cover the eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner and COVER pan. Let eggs STAND in hot pan for about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large). DRAIN water from pan.
SHOCK the eggs by setting in a bowl of ice water to cool them immediately. PEEL eggs once they are completely cooled.
Roughly CHOP eggs and COMBINE with cilantro, celery, Dijon mustard, Sriracha, pepper and mayonnaise and MIX well. SET aside.
TOAST bread slices. MOUND egg mixture onto toast. PLACE sliced tomatoes and onion slices on top of egg mixture and TOP with avocado slices. GARNISH with cilantro. SERVE immediately.
large EGGS, hard-boiled |
6
|
cilantro, minced |
2 Tbsp.
|
celery, minced |
1/4 cup
|
Dijon mustard |
2 tsp.
|
Sriracha sauce |
1 tsp.
|
black pepper |
pinch
|
fat-free mayonnaise |
1/4 cup
|
whole grain bread |
4 slices
|
tomato sliced into 8 slices |
1
|
red onion, thinly sliced |
1/4
|
avocado, cut into 12 slices |
1
|
Mash the avocados and use as a spread on the toast before adding the egg mixture.
Calories | 281 |
Saturated fat | 14 g |
Polyunsaturated fat | 3 g |
Monounsaturated fat | 6 g |
Cholesterol | 279 mg |
Sodium | 495 mg |
Protein | 15 g |
Fiber | 6 g |
Sugar | 5 g |
Carbohydrates | 24 g |
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.