Mealtime Breakfast & Brunch Breakfast Toast Avocado Toast Avocado Toast with Egg, Arugula & Bacon 5.0 (2) 1 Review In this satisfying avocado-egg toast recipe, try full-flavored, high-fiber bread, like a hearty slice of German-style rye or seeded multigrain from your favorite bakery. To turn this into a portable breakfast, swap the toast for a whole-wheat English muffin or wrap. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on April 18, 2024 Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Cook Time: 20 mins Total Time: 20 mins Servings: 1 Yield: 1 serving Nutrition Profile: Nut-Free Dairy-Free Healthy Aging Low-Sodium Soy-Free High-Fiber Low-Calorie Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients ½ small avocado, mashed 1 slice whole-wheat bread, toasted Pinch of ground pepper ½ cup arugula 1 slice bacon ½ teaspoon extra-virgin olive oil 1 large egg Directions Spread avocado on toast; season with pepper. Top with arugula. Cook bacon in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Drain on a paper towel-lined plate. Heat oil in the pan over medium heat. Crack egg into the pan. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Top the toast with the egg and crumbled bacon. Originally appeared: EatingWell Magazine, January/February 2016 Save Rate Print Nutrition Facts (per serving) 359 Calories 26g Fat 21g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 1 Serving Size 1 open-face sandwich Calories 359 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 9g 32% Total Sugars 3g Added Sugars 1g 2% Protein 14g 29% Total Fat 26g 33% Saturated Fat 5g 26% Cholesterol 193mg 64% Vitamin A 657IU 13% Vitamin C 12mg 13% Folate 134mcg 34% Sodium 289mg 13% Calcium 84mg 6% Iron 2mg 13% Magnesium 63mg 15% Potassium 691mg 15% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.