Avocado Toasts with Egg

By: The Instant Pot Diabetes Cookbook

Avocado Toasts with Egg
cuisine icon Cuisine
American, Modern
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Diabetes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Notes
["NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 Lean Protein, 3 Fat
Calories: 280; Calories from Fat: 150; Total Fat: 17.0 g; Saturated Fat: 2.9 g; Trans Fat: 0.0 g; Cholesterol: 95 mg; Sodium: 450 mg; Potassium: 600 mg; Total Carbohydrate: 24 g; Dietary Fiber: 8 g; Sugars: 5 g; Protein: 11 g; Phosphorus: 170 mg"]
cuisine icon Keywords
15-30 min, 4 servings, american, avocados, breakfast, chopped fresh cilantro, contributed, cook 19 min, diabetes, diced tomato, dijon mustard, easy, ice cubes, instant pot breakfast recipes, instant pot egg recipe, instant pot recipes, jalapeno, large eggs, lemon, lemon juice, light mayonnaise, minced red onion, modern, multigrain italian loaf bread, prep 13 min, pressure cook, pressure cooker recipes, salt, water

prep icon Prep Time
13 min
cook icon Cook Time
19 min

serving icon Servings
4 servings
Ingredients
  • 3 cups Water
  • 4 large eggs
  • 2 cups ice cubes
  • 2 avocados
  • 1 jalapeno
  • 3 tbsp light mayonnaise
  • 3 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1/4 tsp salt
  • 4 oz multigrain Italian loaf bread
  • 1/2 cup diced tomato
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp minced red onion
  • 1 lemon
Instructions
  • Place 1 cup of the water into the Instant Pot. Top with a steamer basket. Arrange the eggs in the steamer basket. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
  • Meanwhile, combine the remaining 2 cups of water with the ice cubes in a medium bowl and place near the Instant Pot.
  • In a small bowl, stir together the mashed avocado, jalapeño, mayonnaise, lemon juice, mustard, and salt.
  • Use a quick pressure release. When the valve drops, carefully remove the lid and place the eggs immediately into the ice water. Let stand for 3 minutes.
  • Peel the eggs and cut the eggs in half, discarding 4 of the egg yolk halves. Add the remaining egg yolk halves to the avocado mixture and mash until well blended (it will be slightly lumpy). Finely chop all of the egg whites and set aside.
  • Spread the avocado mixture on bread slices (dividing it evenly between the slices) and top with the chopped egg whites, tomato, cilantro, and onion. Serve with the lemon wedges to squeeze over all.
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