Avocado and Raita Toast With Boiled Egg

avocado-raita-toast-eggs
Photo by Emily Kinni
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  • Serves 2
  • Hands-On Time
  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 290 calories
    • Fat 18 g (sat 4g)
    • Cholesterol 196 mg
    • Sodium 274 mg
    • Protein 14 g
    • Carbohydrate 22 g
    • Sugar 5 g
    • Fiber 7 g
    • Iron 2 mg
    • Calcium 140 mg

Combine the yogurt, cucumber, lemon juice, and a pinch each of salt and pepper in a small bowl.

Top the toast with the yogurt mixture, avocado, and mint, dividing evenly. Serve with the eggs.

Ingredients

  1. Check 1/3 cup, low-fat plain yogurt
  2. Check 1/2 Persian cucumber, chopped
  3. Check 2 teapoons fresh lemon juice
  4. Check Kosher salt and black pepper
  5. Check 2 slices 100 percent whole-grain bread, toasted
  6. Check 1 small avocado, sliced
  7. Check 1 tablespoon chopped fresh mint
  8. Check 2 boiled eggs, for serving

Directions

  1. Combine the yogurt, cucumber, lemon juice, and a pinch each of salt and pepper in a small bowl.
  2. Top the toast with the yogurt mixture, avocado, and mint, dividing evenly. Serve with the eggs.