Egg and Avocado Toasts

Egg and Avocado Toasts
Source: The Diabetes Cookbook/Diabetes Forecast. Recipe Credit: . Photo Credit: Photography by Cameron Sadeghpour; food styling by Annie Whyte; Styled by Haleigh Eason.

This avocado toast gets a boost of protein by adding a poached egg and a dollop of Greek yogurt. Serve these low-cost egg toasts with a green salad tossed in a light balsamic vinaigrette for a balanced breakfast or lunch filled with protein, veggies, and healthy fats.

Find this recipe and more in The Diabetes Cookbook. To order dierctly from the American Diabetes Association, click here.

This recipe featured in:

Diabetes Forecast Magazine

  • Prep time
    15 min
  • Servings
    4 Servings
  • Serving size
    1 toast
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 toast
  • Amount per serving Calories 240

  • Total Fat 12g
    • Saturated Fat 3g
  • Cholesterol 185mg
  • Sodium 230mg
  • Total Carbohydrate 25g
    • Dietary Fiber 9g
    • Total Sugars 4g
  • Protein 12g
  • Potassium 330mg


  • eggs
  • hearty whole grain bread
    4 slice
  • avocado (mashed)
  • salt (optional)
    1/2 tsp
  • black pepper
    1/4 tsp
  • plain nonfat Greek yogurt (non-fat)
    1/4 cup


  1. To poach each egg, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it’s completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set and the yolk is starting to set but still soft (not runny).

  2. Toast the bread and spread each piece with 1/4 of the mashed avocado.

  3. Sprinkle avocado with the salt (optional) and pepper. Top each piece with a poached egg. Top the egg with 1 Tbsp. Greek yogurt.