Almond Butter Toast with Egg and Berries
Whole wheat toast topped with almond butter, a soft-boiled egg, fresh blueberries, and a drizzle of honey
Almond Butter Toast with Egg and Berries is a breakfast recipe ready in about 15 minutes. Each serving has approximately 605 kcal, 38g protein, 76g carbs, 17g fat. It fits a high-protein and vegetarian diet.
Bring a small pot of water to a gentle boil. Place the egg in the water and cook for 6-7 minutes for a soft-boiled egg.
Toast the whole wheat bread slices until golden brown.
While the toast is still warm, spread almond butter evenly on both slices.
Remove the egg from the boiling water, cool slightly, peel, and slice in half.
Arrange the egg halves on top of the almond butter toast.
Scatter fresh blueberries over the toast.
Drizzle honey over the top and season with sea salt and black pepper.
Serve immediately while toast is still warm.