Breakfast & Brunch

Cheesy Eggs and Avocado Toast

Prep Time: 5 min  |  Cook Time: 5 min  |  Servings: 2  |  Calories: 361
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Cheesy Eggs and Avocado Toast
Prep Time
5 min
Cook Time
5 min
Servings
2
Calories
361

Kick start your day with a delicious and piping hot helping of sunny side up eggs with bursting yolks and melted Sargento® Sliced Reduced Sodium Pepper Jack Cheese on top that make a perfect duo. A wonderfully toasted base of nutty wholegrain bread or tangy pumpernickel really rounds off this recipe and adds a much-welcomed crunch.

Ingredients
  • 2 tsp. canola oil or unsalted butter
  • 4 eggs
  • 2 slices Sargento® Sliced Reduced Sodium Pepper Jack Cheese, diagonally halved
  • 2 slices multi-grain or pumpernickel bread, toasted
  • 1/2 ripe avocado, peeled, sliced
  • 1 Tbsp. chopped fresh cilantro or green onions (optional)
Directions
  1. Heat oil in large nonstick skillet over medium heat until hot. Crack eggs into skillet. Cook sunny side up 3 minutes or until whites are just set. Arrange cheese over eggs; cover skillet and turn heat to low. Cook 1 to 2 minutes or until cheese is melted.
  2. Top toast with avocado and cilantro; serve eggs over toast.

Serving Size 2

Calories 361

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.50g 36%
Sat. Fat 7.40g 37%
Mono Unsat. Fat 10.30g
Poly Unsat. Fat 4.20g
Cholesterol 389mg 130%
Sodium 424mg 19%
Amount/Serving%DV*
Total Carbohydrate 18g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 20g
Amount/Serving%DV*
Vitamin A 163RE
Vitamin C 2mg 3%
Calcium 209mg 21%
Iron 3mg 17%