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Gestational Diabetes Breakfast Idea with Avocado and Eggs featured image

Gestational Diabetes Breakfast Idea with Avocado and Eggs

High fiber sprouted grain avocado toast topped with soft eggs for a balanced, blood sugar friendly breakfast.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 avocado egg toast
Course: Breakfast
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 slice sprouted grain bread
  • 1/2 small ripe avocado
  • 1/2 tsp fresh lemon juice
  • 1/4 tsp sea salt divided
  • 1 tsp grass fed butter
  • 2 large eggs
  • 1 tsp extra virgin olive oil
  • 1/4 tsp red pepper flakes
  • 1/2 tsp everything bagel seasoning

Method
 

  1. Toast the sprouted grain bread in a toaster or under a broiler until the edges are dark golden and the surface feels firm.
  2. Scoop the avocado flesh into a small bowl. Add the lemon juice and a small pinch of sea salt, then mash with a fork until mostly smooth with a few small chunks. Taste and adjust salt if needed.
  3. Heat a nonstick skillet over medium low heat. Add the grass fed butter and let it melt and coat the pan without browning.
  4. Crack the eggs into the skillet and cook until the whites are fully set and opaque while the yolks remain soft, about 3 to 4 minutes. Reduce the heat if the edges brown too quickly.
  5. While the eggs cook, spread the mashed avocado evenly over the hot toast, then drizzle the extra virgin olive oil on top.
  6. Place the cooked eggs over the avocado toast. Sprinkle with the remaining sea salt, red pepper flakes, and everything bagel seasoning.
  7. Serve immediately while the toast is crisp and the yolks are warm and fluid.

Notes

- For firmer yolks, cover the skillet with a lid for the last 1 to 2 minutes of cooking.
- To prep ahead, mash the avocado with lemon juice and press plastic wrap directly onto the surface, then refrigerate for up to 4 hours. Toast the bread and cook the eggs just before serving.