Smoky Maple Avocado Toast

Whole grain toast loaded with smashed avocado, an over-easy cage-free egg, smoky roasted tomatoes and chickpeas, and topped with sweet and spicy maple drizzle.

Calories: 410 , Carbs: 41 g , Protein: 14 g , Fat: 22 g  , Sat. Fat: 3.5 g  , Sodium: 540 mg  , Fiber: 7 g 

Prep Time: 10 to 15 minutes Cook time: 20 to 25 minutes Yield: 4 servings; 1 loaded avocado toast per serving Difficulty level: Intermediate

1. Carefully pit the avocado and scoop out the flesh into a small bowl. Smash it with lemon juice, salt, and ground cumin.
2. Spread the mixture evenly over all the slices of wheatberry bread, using about 1/4 cup of avocado per slice.
3. Evenly top each slice with: - 1 fried egg - 1/4 cup Dry Roasted Chickpeas - 6 Smokey Roasted Tomatoes, drizzled with 1 to 2 teaspoons roasting oil - 1 teaspoon Hot Maple Sauce.
4. Enjoy immediately!

1. Preheat the oven to 400 degrees Fahrenheit. Toss the tomatoes with the smoked paprika, garlic powder, oil, salt, and pepper.
2. Spread the tomatoes evenly on a parchment-lined baking sheet. Roast the tomatoes for 12 to 15 minutes at 400 degrees Fahrenheit or until they start to blister. Scrape everything into a small bowl, including the oil from roasting the tomatoes.
3. Keep the tomatoes warm until you are ready to use them, or cool them quickly and store them in the refrigerator, covered, for up to 2 days.

1. Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry and spread them in a thin layer on a parchment-lined baking sheet.
2. Preheat the oven to 400 degrees Fahrenheit. Pat the chickpeas dry and spread them in a thin layer on a parchment-lined baking sheet.

1. Heat the maple syrup in a small pan over medium-low heat.
2. Stir in the butter, hot sauce, smoked paprika, cayenne, and salt, whisking until smooth. Let the mixture simmer for 2 minutes, then remove it from the heat. Or place all the ingredients except the vinegar in a microwave-safe dish and microwave at half power for 60 to 90 seconds in 15-second increments, stirring well between bursts, until the mixture is well combined.
3. Stir in the apple cider vinegar.
4. Keep warm until you are ready to use it, or cool quickly. Store it covered in the refrigerator for up to 2 days.

Double up on flavor and save time—roast your chickpeas and tomatoes together on the same baking sheet! Just fold the parchment paper to keep them separate. You can prep them up to 2 days ahead. When you're ready to eat, reheat in a skillet or oven at 375 degrees Fahrenheit for 5 to 7 minutes, until crispy and warmed through.
Pro tip: Don’t toss that leftover tomato oil! Once it cools, store it in the fridge and use it to jazz up avocado toast, whip up a quick marinade, or drizzle over a hearty breakfast bowl. The same goes for any extra hot maple sauce—so much flavor, zero waste!