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Fried Egg and Tomato Breakfast Stack with Avocado Recipe

July 5, 2017 by Megan Porta 2 Comments

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Stacking an egg on top of a tomato and avocado slice is one of my favorite ways to enjoy breakfast. It’s quick, delicious and bread-free!

If you’ve been following me on Instagram, you’ll know how much I love making breakfast on the road. For some reason, it’s not nearly as fun at home. This breakfast is one that I’ve fallen in love with because of its simplicity and lack of bread/carbs, but mostly because it is soooo delicious. I have no idea if the term “breakfast stack” exists, but that’s what I call this creation. It is a stack of my most favorite things!

WATCH THIS TUTORIAL TO LEARN HOW TO CUT AN AVOCADO


Today marks two weeks of being on the road and I have reached my limit. I miss home and can’t wait to be back. Tomorrow we begin our journey back. Yay!

Enjoy the amazingly delicious stack of yumminess and have a great rest of your week. I hope Fourth of July was fun and safe and wonderful for all of you!

For other delicious breakfast options check out these recipes: My ABSOLUTE favorite Breakfast Casserole EVER, Eggs with Broccoli and Tomatoes and Loaded Bagel Breakfast Sandwiches.

Fried Egg and Tomato Breakfast Stack

Stacking three of my favorite foods together is my favorite way to start the day!
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: avocado, eggs, healthy, tomatoes, vegetarian
Prep Time: 3 minutes
Cook Time: 7 minutes
Servings: 1 serving
Calories: 312kcal

Ingredients

  • 1 tbsp. olive oil
  • 1 large egg
  • 1/2 inch tomato slice
  • Seasoned salt
  • 1/2 inch avocado slice
  • 1 slice provolone cheese (or other white cheese)

Instructions

  • Heat olive oil in a skillet over medium heat. Crack the egg into the skillet and place the tomato slice next to it. Sprinkle seasoning salt over both. Fry the egg until whites are cooked through and until yolks are cooked to your liking. Fry the tomato for approximately 2-3 minutes on each side.
  • Using a spatula, transfer the tomato to a plate and top with the avocado slice, cheese slice and egg. Top with extra seasoned salt, if desired. Serve warm!

Nutrition

Calories: 312kcal | Carbohydrates: 1g | Protein: 14g | Fat: 28g | Saturated Fat: 9g | Cholesterol: 230mg | Sodium: 326mg | Potassium: 117mg | Sugar: 1g | Vitamin A: 553IU | Calcium: 243mg | Iron: 1mg

Filed Under: Breakfast Tagged With: Avocado, Breakfast, Brunch, Eggs, Healthy, Provolone, Skillet, Stove Top, Tomatoes, Vegetables, Vegetarian

Previous Post: « Philly Cheesesteak Grilled Cheese Sandwich Recipe
Next Post: Edamame Salad Recipe with Corn and Tomatoes »

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Comments

  1. Custom essay writing help

    October 21, 2017 at 10:06 am

    Excellent Blog! I would like to thank for the efforts you have made in writing this post. I am hoping the same best work from you in the future as well.

    Reply
    • Megan Porta

      October 23, 2017 at 8:40 pm

      Thank you so much!
      Megan

      Reply

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