Soft toast topped with mashed avocado and fully cooked egg; cut into manageable pieces.
KBy kayalwayscooking
Servings
2
2 slice Bread slices (soft whole-wheat or white sandwich bread)
1 piece Ripe avocado
2 piece Eggs
1 tbsp Unsalted butter
2 tbsp Whole-milk plain yogurt
0.5 tsp Lemon juice
1 tsp Extra virgin olive oil
Calories
423 kcal
Protein
9g
Carbs
46g
Fat
23g
Fiber
7g
Sugar
4g
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Cook the Eggs
1. Place the eggs in a small saucepan, cover with cold water by 2.5 cm (1 inch), and bring to a boil. Cover, remove from the heat, and let stand 11 minutes so the yolks are fully set. Cool in cold water for 3 minutes, then peel.
2 piece Eggs
2. Chop the eggs finely, about the size of small peas, so they are easy for a toddler to chew and swallow.
Make the Avocado Spread
3. Mash the avocado with the yogurt and lemon juice until very smooth and creamy. Stir in the olive oil for extra calories and richness.
4. Toast the bread lightly so it stays soft, then spread generously with the butter while warm.
2 slice Bread slices (soft whole-wheat or white sandwich bread),
1 tbsp Unsalted butter
5. Spread the avocado mixture over the buttered toast and top with the chopped egg, pressing it gently into the avocado so it sticks.
6. Remove any hard crusts if desired, then cut each toast into small finger-width strips or bite-sized squares no larger than 1.5 cm (0.5 inch) pieces. Serve right away and always supervise your child while eating.
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