Egg and Avocado Toast

Preparation:  20 min. Cooking: 5 min. Total: 25 min.
Recipe photo
  • 1 large eggs
  • 1 Cup milk
  • 1/2 Cup all purpose flour
  • 3 tsp sugar
  • 1/2 pinch salt
  • 2 Tbsp butter , melted
  • Lingonberry jam (optional)
  • sour cream (optional)
  • oil for griddle
Preheat a round cast-iron pan over medium heat. Beat the egg and milk in a small bowl. In a large bowl, combine the flour, sugar, and salt. Add the milk mixture, stirring to make a thin batter, being careful not to over mix. Fold in the melted butter.

Grease the pan with oil. Pour about 2 Tbsp of batter into the pan (you can probably cook the pancakes two at a time, depending on the size of the pan) and cook until bubbles form on the top, about 1 minute. Turn with a spatula and cook on the second side until golden, about 1 minute. Remove from the pan and repeat with the remaining batter.

Serve hot with sour cream and/or Lingonberry jam.
Calories
240 Cal
Fat
13 g
Carbs
24 g
Protein
7.1 g
Fiber
0.6 g
Sugar
8.9 g
Cholesterol
100 mg
Sodium
200 mg


Nutrients

Fiber     0.6 g
Fat     13 g
Sugar     8.9 g
Carbs     24 g
Protein     7.1 g
Calories     240 Cal

Fats

Fat, Poly     1 g
Fat, Mono     3.7 g
Fat, Sat     7.2 g
Fat, Trans     0.1 g
Fat, Percent     48 %

Vitamins

Vitamin, K     1.7 mcg     1.4 %
Vitamin, A     430 IU     14 %
Vitamin, B12     0.5 mcg     22 %
Niacin     1.3 mg     8.4 %
Riboflavin     0.3 mg     27 %
Vitamin, C     0 mg     0 %
Vitamin, D     45 IU     7.5 %
Vitamin, B6     0.1 mg     3.9 %
Vitamin, E     0.5 mg     3.4 %
Panto, Acid     0.6 mg     12 %
Choline     54 mg     9.8 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     110 mcg     11 %
Phosphorus     130 mg     19 %
Magnesium     15 mg     3.7 %
Copper     0 mcg     4.6 %
Fluoride     1.3 mcg     32 %
Zinc     0.7 mg     6.2 %
Cholesterol     100 mg     0.2 %
Sodium     200 mg     13 %
Selenium     15 mcg     27 %
Manganese     0.2 mg     2.1 %
Potassium     170 mg     3.6 %
Iron     1.2 mg     15 %