Loaded Avocado Toast and Japanese Egg Salad Recipe Delight!
A delightful recipe combining loaded avocado toast with a creamy Japanese egg salad, perfect for a nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Boiling, Roasting, Toasting
- Cuisine: Japanese
- Diet: Low Calorie
Ingredients
Scale
- 2 slices of sourdough
- 50g Low fat shredded mozzarella
- 1 small avocado
- 2 Portobello mushrooms
- 5 eggs
- 1 tablespoon Kewpie mayo
- Salt and Pepper to taste
- Tajin and scallions for garnish
Instructions
- Boil eggs in water for 7 minutes, then immediately put them in a cold water bath.
- Preheat oven to 150C/300F. Cover the pieces of bread with shredded cheese. Toast for 5 minutes, or until cheese has melted.
- Raise oven temperature to 200C/400F. Oil and season the portobello mushrooms, and roast for about 20 minutes, flipping once halfway through.
- While mushrooms roast, peel the eggs. Cut two into slices for the toast. Mash the rest of the eggs in a bowl with kewpie mayo, salt and pepper. Keep it in the refrigerator until ready to serve.
- Halve and deseed the avocado. Arrange avocado slices on top of the cheese toast, and sprinkle lightly with salt.
- Top avocado toast with slices of egg, and serve with egg salad on the side.
Notes
- Adjust seasoning according to taste.
- Can substitute sourdough with any bread of choice.
- For a spicier kick, add more Tajin.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 200mg
Keywords: Loaded Avocado Toast, Japanese Egg Salad, Healthy Breakfast, Sourdough Toast