After Thanksgiving and all those leftovers, maybe you’re looking for something a little lighter. This is one of my favorites, a light lunch or breakfast that’s still filled with good for you things like avocados and eggs. Open Faced Avocado Miso Toast with a Fried Egg & Fresh Spinach.

Open Faced Avocado Miso Toast with a Fried Egg

Hearty wheaty bread

I like this on a pretty hearty wheaty bread. The bread in the photo is from Dave’s Killer Bread, and it’s really good. This is their “Good Seed” variety.

They’re new to my grocery store & I see that they ship across the U.S. Give them a try if you see ’em; they’re GMO free, organic, vegan, and really tasty. (No, I didn’t get paid or even free samples for this, I just thought they were really good.)

Open Faced Avocado Miso Toast — leave the egg off if desired, it’s still fantastic!

Avocado Miso Toast Recipe

Open Faced Avocado-Miso Toasts with a Fried Egg

Debi

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Course Breakfast

Cuisine American

Servings

Ingredients

Handful of fresh spinach leaves
2 slices whole grain bread toasted
1 large avocado
1 tablespoon white miso paste
pinch Kosher salt
freshly ground black pepper
2 fried eggs

Instructions

Lay fresh spinach leaves on the toast. In a small bowl, mash the avocado and miso together with a fork, and spread on toast. Sprinkle salt and pepper over the avocado mash.
Fry the egg to your liking, and top the avocado toast with the fried egg. Devour.