Avocado and Eggs on Wholemeal Toast

A vegetarian breakfast for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 447 kcal, 23g protein, 36g carbs, 22g fat and 9g fibre per serving (approximate)
  • About 10 minutes, preparation and cooking
  • Estimated cost £1.22–£1.26 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • ½ avocado
  • 2 eggs
  • 2 slices of wholemeal bread
  • 1 tsp lemon juice
  • chilli flakes, to taste

Method

  1. Slice avocado and set aside.
  2. Crack the eggs into a bowl, season lightly and whisk with a fork. Cook the eggs in a non-stick pan over medium heat, stirring gently until softly set.
  3. Toast the wholemeal bread, then serve with the eggs and lemon juice and chilli flakes, to taste.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Eggs. May contain, depending on the product: Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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