Avocado Toast with Egg
Avocado toast with egg on whole grain bread. A filling breakfast that is higher in potassium and phosphorus, so check it against your renal diet.
Ingredients
serves 1
- 1 slice whole grain bread, toasted
- 1/2 ripe avocado, mashed
- 1 egg, cooked to preference
- 1 tsp lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
serves 2
- 2 slices whole grain bread, toasted
- 1 ripe avocado, mashed
- 2 eggs, cooked to preference
- 2 tsp lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
serves 3
- 3 slices whole grain bread, toasted
- 1 and 1/2 ripe avocados, mashed
- 3 eggs, cooked to preference
- 3 tsp lemon juice
- Salt and pepper to taste
- Red pepper flakes (optional)
Method
- Toast the bread to your liking.
- Mash the avocado with lemon juice, salt, and pepper.
- Spread the avocado mixture on the toasted bread.
- Top with a cooked egg.
- Sprinkle with red pepper flakes if desired.
Nutrition Facts
per serving
Calories
270
Carbohydrates
21
g
Sugar
2
g
Protein
12
g
Fat
17
g
Salt
0.55
g
Potassium
520
mg
Phosphorus
205
mg
Low
Moderate
High
Make kidney-friendly eating easier
Track sodium, potassium, phosphorus and protein, scan barcodes and find more dietitian-reviewed recipes in the Kidney Ally app. Prefer a book? Explore our range of kidney-friendly recipe books.