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Healthy Tomato Avocado and Egg Breakfast Toast

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  • Total Time: 10 mins
  • Yield: 2 1x


  • 2 slices whole wheat, multigrain artisan bread, sliced 3/4 - 1 inch thick
  • 2 large eggs
  • 1 large heirloom tomato, thinly sliced
  • 1 just ripe avocado, thinly sliced
  • 3 tablespoons olive oil
  • Classic roasted tomato salsa, for garnish
  • Salt, pepper to taste


  1. Heat olive oil in a large skillet over medium high heat. Add bread slices and cook for 3-4 minutes on each side, making sure to evenly coat each side in the oil, until golden brown. Remove from heat. Place at least 2 slices of tomato and 3 to 4 slices of avocado on each piece and set aside.
  2. Grease the skillet again with spray, a little olive oil or 1 tablespoon butter (I used a standard canola spray) and heat over medium high heat.
  3. Add eggs one at a time to skillet and reduce heat to medium low. Cook for 1 1/2 to 2 minutes, until whites are set but not completely firm. Flip eggs over and cook until desired doneness, about 30 seconds to 1 minute, depending on the stove burner, for a runny yolk and set whites.
  4. Gently place eggs on top of tomato avocado toast. Top with a few spoonfuls of classic roasted tomato salsa, fresh ground black pepper and salt to taste.
  • Cook Time: 10 mins