This satisfying egg white scramble made with chicken is a great choice to start the day with plenty of protein.

Total Time: 12 min.
Prep Time: 5 min.
Cooking Time: 7 min.
Yield: 1 serving

Ingredients:
Nonstick cooking spray
6 large egg whites (2/3 cup)
3 oz. cooked chicken breast, diced
3 Tbsp. shredded Parmesan cheese
Sea salt and ground black pepper (to taste; optional)
5 fresh basil leaves, chopped (for garnish; optional)

Preparation:
1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.
2. Add egg whites; cook, stirring constantly, for 3 to 4 minutes, or until almost set.
3. Add chicken and cheese; cook, stirring frequently, for 2 to 3 minutes, or until eggs are set.
4. Season with salt and pepper if desired; garnish with basil.

*Recipe adapted from Beachbody.com

Egg salad is one of those tricky foods that seems healthy. It’s made from eggs and it’s got the word salad right there in the name, but mayonnaise is the glue that holds it together and turns it into the creamy spread you know and love.

But you know what makes a great substitution for mayo? Mashed avocado. It provides the same creamy texture, with a healthy dose of monounsaturated fat (that’s the good kind) and gives you another twist on avocado toast. We added lemon juice to bring a touch of bright acidity to the dish and to help prevent the avocado from turning brown.

Here are a few other variations to try: Dress up the avocado egg salad with some fresh, cracked pepper or a sprinkle of smoked paprika. Cut up some cherry tomatoes, green onions, or jalapeño slices and throw them into the mix. Swap out the toast for a whole grain tortilla and top it with salsa. Skip the toast and dip into the salad with whole grain crackers, endive leaves, or celery stalks. Going grainless? Enjoy it in lettuce cups!

Avocado Egg Salad Toast

Prep time

10 mins

Total time

10 mins

Ingredients

• 8 large hard-boiled eggs, coarsely chopped
• 1 ripe medium avocado, slightly mashed
• 2 Tbsp. fresh lemon juice
• ½ tsp. sea salt (or Himalayan salt)
• 4 slices low-sodium sprouted whole-grain bread, toasted
• 1 cup watercress

Instructions

1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress.

*Recipe adapted from Beachbody.com