Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.
Avocado Egg Toast with Fresh Sprouts
Serving Amount
Ingredients
2 slices sourdough bread
2 tsp. olive oil for pan method
1⁄2 avocado
2 tsp. lemon juice
salt and pepper to taste
2 eggs, boiled to preference, sliced
1⁄2 cup cherry tomatoes, halved or quartered
1⁄2 cup fresh sprouts
Instructions
Step 1
Toast sourdough in a toaster or on a pan. For the pan method, heat a medium-size skillet over medium-low heat with olive oil. Once warm, add bread and toast on each size until golden brown.
Step 2
On each piece of bread, mash ¼ of an avocado. Sprinkle salt and pepper to taste along with 1 tsp. of lemon juice. Top with sliced eggs, cherry tomatoes and fresh sprouts.
