Dave Zinczenko's sunny-side up avocado toast recipe

A protein-packed breakfast

The author opens up about his new book, "Zero Belly Breakfasts," and shares his avocado toast recipe.
Difficulty: Easy
Cook Time: min

ABC News Nutrition and Wellness Editor Dave Zinczenko is out with a new book, "Zero Belly Breakfasts," applying his wellness principles to the "most important meal of the day." Try his recipe for a protein-packed avocado toast topped with an egg. Season with red pepper flakes to add heat.


  • 1/2 large avocado, mashed
  • 2 large eggs
  • 2 slices multigrain bread
  • 1/4 teaspoon sea salt for sprinkling
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 green onion, thinly sliced (optional)
  • 1 radish, thinly sliced (optional)
  • Cooking Directions

    In a small bowl, mash the avocado and set aside.

    In a small skillet, fry each egg until your desired doneness.

    Meanwhile, toast the sliced bread. Add some mashed avocado to each toast, season with a pinch of sea salt and red pepper flakes, and top with a fried egg.

    If desired, garnish the toasts with a few sliced green onions, radishes, and another pinch of red pepper flakes. Serve right away.

    200 calories 11 g fat (2.5 g saturated) 418 mg sodium 4 g fiber 450 mg sodium 2.5 g sugar 10 g protein

    From the book Zero Belly Breakfasts by David Zinczenko. Copyright © 2017 by David Zinczenko. Reprinted by arrangement with Ballantine Books, an imprint of Random House, a division of Penguin Random House LLC. All rights reserved.d.

    Recipe Summary

    Main Ingredients: avocado, eggs, multigrain bread, sea salt

    Course: Breakfast

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