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Avocado toast recipe card – high-protein breakfast recipe from Flexible Feasts

Avocado Toast

This high-protein avocado toast combines mashed cannellini beans with creamy avocado on whole grain bread, topped with a sunny-side up egg and tangy cottage cheese for a meal that keeps you full until lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 360
Ingredients Method Video Notes

Ingredients
  

  • 1 slice whole grain bread
  • ½ avocado
  • 1/3 cup cannellini beans, mashed
  • 1 large egg
  • 3 tablespoons cottage cheese
  • 4 cherry tomatoes halved
  • 2 teaspoons lemon juice
  • Pinch of salt and black pepper
  • Drizzle of sriracha

Directions
 

  1. Drain and rinse your white beans. Pat dry with a paper towel.
  2. Take out a medium sized bowl.
  3. Add 1/3 cup of your white beans. Using a fork or a potato masher, mash your beans.
  4. Slice open and add half an avocado to the bowl of beans.
  5. Add 2 teaspoons of lemon juice.
  6. Add a pinch of salt and black pepper.
  7. Mash that and mix it together with your beans. Then set it aside for now.
  8. Turn a burner on medium low heat, place a skillet on top and give it a light spray of oil.
  9. Take out 1 slice of whole grain bread and toast it if desired. If you’re not toasting, then skip to the next step.
  10. Crack open and add 1 large egg to the pan. Add a pinch of black pepper on top.
  11. Cover it with a lid and let it cook for 3-5 minutes until it is sunny-side up. Once done, remove it from the pan.
  12. Begin assembling your avocado toast by spreading your mashed beans and avocado mix on top of the bread.
  13. Add cottage cheese on top of the bean and avocado mix.
  14. Add your cooked sunny-side egg
  15. Garnish with halved cherry tomatoes
  16. Optionally drizzle with sriracha.
  17. Serve

Video

Notes

Add the lemon juice to the bean and avocado mix right away to prevent browning if you prep this ahead of time.