The avocado, egg, and baby spinach toast is a simple and quick preparation, perfect for a hearty snack or a fast lunch. It’s a nutritious, appetizing, complete, and balanced dish. For my avocado, egg, and baby spinach toast, I chose a tasty and flavorful multigrain bread and topped it with my beloved onion tears from Valdelsa by Gusto Toscano. Amazing!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Stove, Toaster
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 slices multigrain bread
- 1 avocado (ripe but firm)
- 2 eggs
- to taste baby spinach
- 1 tablespoon extra virgin olive oil
- to taste lemon juice
- to taste salt
- 2 teaspoons onion tears from Valdelsa
Tools
- 1 Bowl
- 1 Hand Whisk
- 1 Pan
- 1 Spatula
- 1 Toaster
Steps
In a bowl, beat the eggs with a pinch of salt and cook them in a pan with a drizzle of oil: when they start to set, stir with a spatula to scramble. Peel and slice the avocado, dress it with a little oil and lemon juice. Toast the bread and fill it with the avocado, washed and dried raw baby spinach, and scrambled eggs. Finish with a teaspoon of onion tears from Valdelsa for each toast and serve.
