The recipe Light Smashed Avocado with Toast

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Light Smashed Avocado with Toast recipe is a Spanish Breakfast meal that takes several minutes to make. If you enjoy Spanish for Breakfast, you will like Light Smashed Avocado with Toast!

Light Smashed Avocado with Toast

Light Smashed Avocado with Toast Recipe
Light Smashed Avocado with Toast

Combination of recipes from Cooking Light and Rachel Ray

Light Smashed Avocado with Toast

What Course Is Light Smashed Avocado with Toast?

Light Smashed Avocado with Toast is for Breakfast.


How Long Does Light Smashed Avocado with Toast Recipe Take To Prepare?

Light Smashed Avocado with Toast takes several minutes to prepare.


How Long Does Light Smashed Avocado with Toast Recipe Take To Cook?

Light Smashed Avocado with Toast takes several minutes to cook.


How Many Servings Does Light Smashed Avocado with Toast Recipe Make?

Light Smashed Avocado with Toast makes 2 servings.


What Are The Ingredients For Light Smashed Avocado with Toast Recipe?

The ingredients for Light Smashed Avocado with Toast are:

1 dash Pepper, black
1 fruit without skin and seeds Avocados, California (Haas)
4 Lemon Juice
1 tsp chopped Fresh Chives
4 slice Bread, mixed-grain (includes whole-grain, 7-grain)
0.25 tsp Kosher Salt
1 tbsp Kirkland Organic Extra Virgin Olive Oil
1 serving 2 Cherry Tomatoes
2 large Fried Egg
2 ring (3" dia, 1/4" thick) Peppers, sweet, red, fresh


How Do I Make Light Smashed Avocado with Toast?

Here is how you make Light Smashed Avocado with Toast:

Use olive oil for both cooking and servingsServing Size:?2 servings


What's The Nutritional Info For Light Smashed Avocado with Toast?

The nutritional information for Light Smashed Avocado with Toast is:

  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 439.5
  • Total Fat: 29.3 g
  • Cholesterol: 184.0 mg
  • Sodium: 540.1 mg
  • Total Carbs: 31.7 g
  • Dietary Fiber: 10.1 g
  • Protein: 15.2 g

What Type Of Cuisine Is Light Smashed Avocado with Toast?

Light Smashed Avocado with Toast is Spanish cuisine.


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