1 slice of low carb bread (I used Mähler’s flax & soy)
1 whole egg
1oz red pepper
2 cherry tomatoes
Handful of mixed baby greens
Preheat oven to 350 degrees. Wash, dry and cut up vegetables. Season with some fresh ground pepper and set aside. Lightly mash the avocado with a fork. Toast the bread and smear the avocado on the bread. Heat up an oven safe skillet over medium heat and carefully crack an egg into it. Cook just until egg white is set and then place in the oven to finish it, about 5 minutes. While the egg is cooking quickly sauté the vegetables starting with the zucchini and red pepper. After about 2 minutes add in the tomato and greens. Pour onto toast and top with egg & some more fresh ground pepper.