Is arugula good on avocado toast?

Absolutely! Arugula adds a delightful peppery kick that complements the creaminess of avocado. Its fresh bite enhances the overall flavor profile, making each bite more exciting. Plus, arugula is low in carbs and packed with nutrients, making it a smart choice for those on a keto or low-carb diet. You’ll love how it brightens up your toast, giving it both texture and taste.

Is it okay to eat avocado and eggs together?

Yes, eating avocado and eggs together is not only okay but also nutritious. This combo provides a great balance of healthy fats, protein, and fiber. Avocado’s creaminess pairs beautifully with the soft texture of poached eggs, creating a satisfying meal that keeps you full longer. It's a perfect choice for anyone looking to maintain stable energy levels throughout the day.

Can I eat avocado toast on keto?

You can enjoy avocado toast on keto with a few modifications. Opt for a low-carb bread option or use a slice of keto-friendly bread to keep your carb count in check. The healthy fats from the avocado and the protein from the eggs make it a balanced meal. Just be mindful of your portion sizes and the type of bread used to ensure you stay within your daily carb limit.

What should I avoid pairing with avocado?

While avocado is versatile, it’s best to avoid pairing it with overly acidic or competing flavors that can overpower its subtle taste. Ingredients like pickles or strong-flavored cheeses might clash with avocado’s creaminess. Stick to fresh, mild ingredients like eggs, tomatoes, and leafy greens to enhance its natural flavor. This ensures your dish remains harmonious and enjoyable.

Poached Egg & Arugula Salad With Avocado Toast Recipe

Description

Indulge in vibrant flavors with this nutritious and delightful dish, perfect for brunch or a light lunch.

Ingredients

Scale

2 large eggs

1 cup arugula

56 cherry tomatoes, quartered

1 ripe avocado, diced or fanned

1 slice rustic bread

1 tbsp herbed cream cheese

1 tsp balsamic vinegar

Salt & pepper to taste

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Instructions

1. Poach the Eggs: In a saucepan with barely simmering water, add a splash of vinegar. Crack each egg into a small bowl and gently slip them into the water. Poach for 3-4 minutes until whites are set. Remove with a slotted spoon.

2. Prepare the Toast: While eggs are poaching, toast the slice of bread until golden brown. Spread herbed cream cheese evenly on top.

3. Assemble Salad: On a plate, place arugula as a base, add quartered tomatoes and avocado, drizzle with balsamic vinegar, and season with salt and pepper.

4. Finish: Top the salad with poached eggs and sprinkle black sesame seeds over each egg before serving alongside your cream cheese toast.

Notes

Use a slotted spoon to remove poached eggs gently.

Toast the bread to your desired level of crispness.

Prep Time: 10
Cook Time: 5
Category: Breakfast
Method: Poaching, Toasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 300 mg
Fat: 28 g
Saturated Fat: 6 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 36 g
Fiber: 10 g
Protein: 14 g
Cholesterol: 370 mg