Avocado Toast became a trend about a decade ago, but it’s been around in some form for many years for breakfast or as hors d’oeuvres. We dressed ours up with egg salad, a very low carb brunch idea.
Ingredients
- 1 medium (175 gr) avocado, roughly chopped/smashed 3 CHO
- 2 (100 gr) hard boiled eggs, roughly chopped/smashed 0 CHO
- 1 TBSP (15 gr) Hellman’s Real Mayonnaise 0 CHO
- 2 tsp. lime juice 0 CHO
- 2 tsp. finely chopped chives 0 CHO
- 2 TBSP (4 gr) chopped cilantro/parsley 0 CHO
- ¼ tsp. Salt 0 CHO
- Pepper to taste 0 CHO
TOTAL CHO 3 CHO
- TOTAL WEIGHT 300 GRAMS
- 3 CHO DIVIDED BY 300 GRAMS = .01 CHO/GRAM
- 1 TBSP = 14 GRAMS (.01 CHO x 14 GRAMS) .14 CHO/TBSP
- ¼ CUP = 4 TBSP (.14 CHO x 4) .56 CHO/1/4 CUP
Bread to toast * CHO dependent on your product
Cooked ham or bacon
Garnish with tomatoes, caper berries, or pickled asparagus
Instructions
- Roughly chop/smash peeled avocado and eggs. Mix in mayonnaise, lime juice, chives and parsley or cilantro. Season with salt and pepper.
- Toast bread/bagel, layer with ham or bacon and serve avocado mixture on top or beside with the garnishes of your choice.
Recipe Notes
If you like capers you will love caperberries. Capers are the unopened buds of the caper bush that are pickled. A caperberry is the fruit of the caper bush; it is generally found with the stem on and, like the caper, is pickled.
