Avocado & Egg Toast

Looking for a power snack or breakfast option? Check out this unexpectedly delicious recipe for Avocado & Egg Toast – packed with whole grains and the goodness of fresh egg and avocado. This easy snack will get you through the day!

Sometimes we all need a power snack in our life. Let’s face it, life is busy, and when life is busy we tend to neglect proper nutrition. I am certainly guilty of working on a project right through lunch until it’s time to go pick my 5 year old daughter up from school. When so much demands your attention it is easy to neglect to eat a balanced diet and just grab some junk food on the go.

Unfortunately when we deny your brain the nutrients it needs to work efficiently, we are marking it harder to get our jobs done efficiently.

By choosing nutrient-rich snacks to boost our bodies and brains throughout the day you can improve our memory and overall health. Skip the bag of chips and consider a power-snack including whole grains instead.  Whole grains release glucose slowly into the bloodstream, leaving you feeling more mentally alert through the day.

For an easy and fresh anytime, anywhere snack, try new Harvest Bakes™, brought to you by Country Harvest™. These freshly baked, delicious flatbread snacks are packed with flavourful, real ingredients that you can feel good about. Unlike most baked snacks, however, Harvest Bakes contain important nutrients such as protein, fibre and a whole lot of whole grains. My favourite is the apple and cinnamon variety!

Harvest Bakes™ are a source of fibre, protein, iron, calcium and other important nutrients that you wouldn’t expect from a snack that tastes this delicious. They’re also a great source of energy to fuel your day, even when you are working hard.

Harvest Bakes™ are versatile and can fit into any lifestyle. I like to eat Harvest Bakes™ as is, straight from the package but they are fabulous toasted and topped with your favourite spread. There’s no wrong way to enjoy the fresh-from-the-bakery snack.

Personally, I love both the Apple & Cinnamon and Wild Blueberry varieties with a little cream cheese spread over them. My girls enjoy the Super Seedy & Quinoa variety with peanut butter spread over it and topped with banana slices. I can’t say that I blame them either. Yum!

My current favourite power snack though? Harvest Bakes™ topped with mashed avocado, and if I have the time for a sit-down snack, I love a poached egg on top too. It’s filling and incredibly nutrient dense which helps me get through some pretty hectic days. It makes for a great breakfast too!

The new Harvest Bakes™ are available across major retailers in Canada and retail for $2.99-3.49*.

Avocado & Egg Toast

Ingredients:

4 Country Harvest Super Seedy & Quinoa Harvest Bakes, lightly toasted
1 Avocado, peeled, pitted, and mashed
1 tsp fresh lemon juice
Salt & Pepper
1 tbsp white vinegar
4 large eggs

Directions:

Combine avocado, lemon juice, salt & pepper with a fork until combined.

Spread the avocado mixture onto the harvest bakes, dividing the mixture evenly.

Break eggs into ramekins or another small dish.

In a stockpot bring about 3 inches of water to a simmer over high heat then reduce to medium-low. Stir in vinegar.

Stir the water in the pot until you have created a gentle whirlpool.

Carefully tip an egg into the water, whites first.  I would suggest doing only one or two at a time.  If you feel brave you could go for more.

Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry.  Repeat for remaining eggs.

Place 1 egg on each avocado topped harvest bakes.

Season with salt and pepper.

Serve immediately.

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Yield: 4

Avocado & Egg Toast

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Ingredients

• 4 Country Harvest Super Seedy & Quinoa Harvest Bakes
• 1 Avocado, peeled, pitted, and mashed
• 1 tsp fresh lemon juice
• Salt & Pepper
• 1 tbsp white vinegar
• 4 large eggs

Instructions

1. Combine avocado, lemon juice, salt & pepper with a fork until combined.
2. Spread the avocado mixture onto the harvest bakes, dividing the mixture evenly.
3. Break eggs into ramekins or another small dish.
4. In a stockpot bring about 3 inches of water to a simmer over high heat then reduce to medium-low. Stir in vinegar.
5. Stir the water in the pot until you have created a gentle whirlpool.
6. Carefully tip an egg into the water, whites first. I would suggest doing only one or two at a time. If you feel brave you could go for more.
7. Leave to cook for 3.5 minutes then remove from the water with a slotted spoon onto a paper-towel lined plate to dry. Repeat for remaining eggs.
8. Place 1 egg on each avocado topped harvest bakes.
9. Season with salt and pepper.
10. Serve immediately.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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