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4.72 from 7 votes

Avocado Toast with Eggs, Spinach, and Tomatoes

Recipe from Two Peas and Their Pod

This simple and healthy toast is great for breakfast, lunch, or dinner.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American
Servings: 1
Calories: 312kcal


  • 1 cup packed spinach leaves
  • 2 large egg whites or 1 large egg lightly beaten
  • Salt and black pepper to taste
  • 1 slice Private Selection Multigrain bread toasted
  • 1/2 avocado pit and skin removed
  • 2 Private Selection Campari tomatoes sliced


  • Spray a small skillet with non-stick cooking spray. Add the spinach and cook over medium heat until spinach is wilted. Place in a small bowl and set aside.
  • Spray the pan again. Pour beaten egg whites or egg into the pan and season with salt and black pepper, to taste. Cook over medium heat until soft-scrambled, about 2 minutes.
  • Mash the avocado with a fork and spread evenly on piece of toast. Top the avocado toast with spinach, scrambled eggs, and tomato slices. Season with salt and pepper, to taste. You can also add everything bagel seasoning. Serve immediately.


Note-to make this gluten-free, use gluten-free bread.


Calories: 312kcal | Carbohydrates: 31g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 255mg | Potassium: 1405mg | Fiber: 12g | Sugar: 9g | Vitamin A: 5009IU | Vitamin C: 52mg | Calcium: 96mg | Iron: 3mg