Try avocado toast with egg and you'll love it even more. Top toast with avocado, poached eggs and garbanzos for Avocado Toast with Egg and Chickpeas.
What You Need
Original recipe yields 4 servings
1 fully ripe avocado
1 cup rinsed canned no-salt-added chickpeas (garbanzo beans)
2 Tbsp. fresh lemon juice
1 Tbsp. GREY POUPON Dijon Mustard
4 slices sprouted wheat bread, toasted
1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
4 eggs, poached
Add To Shopping List
Let's Make It
Mash avocado and chickpeas in medium bowl until well blended and of desired consistency.
Add lemon juice and mustard; mix well.
Spread toast slices with cream cheese spread; top with avocado mixture and eggs.
How to Poach the Eggs
Carefully slide cracked eggs, 1 at a time, into gently simmering water in saucepan seasoned with 1 Tbsp. HEINZ Distilled White Vinegar; cook 3 to 5 min. or until whites are completely set but yolks are still runny. Remove eggs from water with slotted spoon. For best results, avoid precooking and reheating the poached eggs.
Sprinkle with cracked black pepper before serving.
How to Use the Remaining Canned Chickpeas
Spoon remaining canned chickpeas into airtight container. Refrigerate until ready to toss with your favorite mixed green salad before serving.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 71g
Dietary Fibers 13g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.