Avocado Tartines with Fried Eggs
Grape Tomato Salad
Ingredients
- 6 (2-inch-thick) slices whole-grain bakery bread
- 3 Tbsp olive oil, divided
- 1 clove garlic, peeled and halved
- 6 large eggs
- 2 avocados, halved
- 2 Tbsp fresh lemon juice
- ½ tsp kosher salt
- ¼ tsp crushed red pepper
- 1 Tbsp chopped fresh chives
Instructions
- Preheat broiler. Place bread on a large rimmed baking sheet; drizzle with 1 Tbsp oil. Broil 2 minutes per side or until toasted. Rub bread with cut sides of garlic.
- Meanwhile, heat 2 Tbsp oil in a large nonstick skillet over medium heat; crack eggs into skillet, and cook 2 minutes per side or to desired doneness.
- Scoop pulp from avocados into a bowl; mash with a fork. Stir in lemon juice, salt, and red pepper. Spread on bread; top with eggs, and sprinkle with chives.
Side Dish Ingredients
- 2 pints grape tomatoes, halved
- 2 Tbsp chopped fresh chives
- 2 Tbsp extra virgin olive oil
- 1 Tbsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
389
|
74
|
463
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 4 | 1 | 5 |
| Protein (g) | 15 | 1 | 16 |
| Carb (g) | 32 | 7 | 39 |
| Fiber (g) | 9 | 1 | 10 |
| Sodium (mg) | 446 | 160 | 606 |
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