avocado and egg toast
  • 5 MIN PREP
  • 15 MIN TOTAL

avocado and egg toast

Avocado, fresh egg and Mikey’s: It’s the perfect high-protein, gluten-free breakfast to fuel your morning.


  • 1 avocado
  • Juice from 1 lime
  • 1 teaspoon extra virgin olive oil, divided
  • 1 Mikey’s Original Grain-Free English Muffin
  • 1 extra large egg
  • Salt and pepper to taste


  1. Make avocado spread. In a small bowl, add avocado, lime juice, ½ teaspoon olive oil and a pinch of salt and pepper. Using a fork, mash until blended but still chunky.
  2. Toast muffin. Toast English muffin in toaster oven according to the package directions. 
  3. Cook egg. Heat remaining oil in a nonstick pan over medium heat. Crack egg over pan and cook until whites are completely set. Season with salt and pepper.
  4. Assemble sandwich. On one half of English muffin, layer avocado mixture and egg. Sandwich with other half of muffin. Serve.


  • Calories

  • Carbs

    28 G
  • Sugar

    2 G
  • Fat

    51.3 G
  • Sat Fat

    8.6 G
  • Protein

    19 G