Avocado Tapenade & Egg Toast

Avocado Tapenade & Egg Toast is great for people with liver damages. Here is a step by step guide to make a perfect Avocado Tapenade & Egg Toast.

• Yield: 2 Servings
• Total Time: 5 Minutes
• Prep Time: 5 Minutes
• Cook Time: N/A

Ingredients

• Gluten-free toasts
• 2 teaspoons tahini
• 1 ripe avocado, peeled and cut into slices
• 2 free range eggs, poached
• 2 teaspoons chia seeds
• 2 teaspoons pumpkin seeds
• 2 tablespoons superfood tapenade

For the tapenade

• 2 teaspoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 garlic clove
• 1⁄2 teaspoon spirulina
• 1 teaspoon pumpkin seeds
• 1⁄2 cup green pitted olives
• 1 cup fresh kale leaves
• A pinch sea salt

Directions

Drizzle tahini sauce over the toasts and add avocado slices; top with poached egg.

In a blender, pulse the tapenade ingredients until very smooth and store in an airtight container; add two tablespoons of the tapenade over the toast and garnish with chia and pumpkin seeds. Serve right away.

Nutritional Information Per Serving

Calories: 549; Total Fat: 41.6 g; Carbs: 37.1g; Dietary fiber: 8.2 g; Protein: 12.6 g; Cholesterol: 0 mg; Sodium: 207 mg