Lemon and Red Pepper Avocado Toast

Servings 4

Ingredients

4 Egg, large
1 tsp Black pepper, ground
1 Avocado, small
2 TSBP Lemon juice
2 tsp Red pepper flakes
4 Sourdough slices
16 Tomato, grape, sliced in half

Instructions

In a medium-size nonstick pan, over medium heat, cook the eggs sunnyside up for about 3 minutes, or until the whites are mostly set, with some still-runny whites near the yolks. Season with pepper.
In a small bowl, mash together the avocado, lemon juice, and red pepper flakes.
Top the toasted bread with the avocado mixture and 4 tomato halves per slice. Top with the egg and serve immediately.

Notes

Per serving: Calories: 225; Protein: 11g; Total fat: 10g; Saturated fat: 2.5g; Total carbohydrates: 24g; Fiber: 4g; Cholesterol: 186mg; Phosphorus: 169mg; Potassium: 448mg; Sodium: 270mg; Sugar: 4g

This recipe was originally from The Complete Renal Diet Cookbook.