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Source of protein, healthy fats, and choline
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Fried eggs with cheese and avocado (180 g) has 378 calories. That works out to 210 calories per 100 g. It contains 5.6 g of carbs, 22.7 g of protein, 29.7 g of fat and 3.1 g of fiber. Its 1.9 µg of B12 covers 79% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 180 g
378
KCAL / 180G
Carbs
5.6g
· 2% DV
Protein
22.7g
· 45% DV
Fat
29.7g
· 38% DV
Fiber
3.1g
· 11% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 6% · Protein 24% · Fat 70%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 378 kcal | |
| Total fat | 29.7 g | 38% |
| Saturated fat | 9.09 g | 45% |
| Trans fat | 0.22 g | |
| Sodium | 477 mg | 21% |
| Total carbohydrate | 5.6 g | 2% |
| Fiber | 3.1 g | 11% |
| Protein | 22.7 g | 45% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 180 g | 378 kcal |
| 1 piece (small) | 50 g | 105 kcal |
| 1 piece (medium) | 65 g | 137 kcal |
| 100 g | 100 g | 210 kcal |
| 2 piece (double) | 130 g | 273 kcal |
| 1 serving (small) | 140 g | 294 kcal |
| 1 cup (diced) | 160 g | 336 kcal |
| 1 serving (large) | 250 g | 525 kcal |
Calculated from 210 calories per 100 g.
Cook the eggs in a lightly oiled pan, add cheese so it melts, then top with sliced avocado. Adding the avocado at the end keeps it from becoming overly soft and lets its fresh flavor stand out.
Cheddar melts smoothly, while feta adds a salty, tangy contrast to the avocado. For a milder result, use a soft, mild cheese. If your cheese is salty, taste the dish before adding extra salt.
Yes, but avocado is usually best added after the eggs and cheese are cooked. Heating it briefly is fine, but prolonged cooking can make it very soft and cause the slices to lose their shape.
Cut the avocado just before serving fried eggs with cheese and avocado. If you need to cut it earlier, a little lemon or lime juice can slow browning, though freshly cut avocado has the best color and texture.
Yes, you can bake the eggs with cheese in an oven-safe dish, then add the avocado after baking. Check the eggs as they cook, since oven times vary; adding avocado afterward keeps it from turning mushy.
Serve fried eggs with cheese and avocado with toast, tomatoes, or a simple green salad. Toast makes a convenient base for a runny yolk, while fresh vegetables add crunch without competing with the creamy avocado.
You can prepare parts of the dish ahead, but it is best to cook the eggs and cut the avocado just before eating. Pre-wash or slice other vegetables in advance, and keep the avocado whole until serving.
Fried eggs with cheese and avocado can be part of a balanced meal, providing protein, fats, and choline. The amount of added cooking fat and the type and quantity of cheese affect the overall balance.
They can fit into a weight-loss eating plan, and their protein and fat may help make a meal satisfying. Keep portions of cheese and added oil in mind, and pair the dish with vegetables if you want a more filling plate.
Avocado gets mushy when it is cooked too long or stirred into the hot eggs. Slice it and place it on top just before serving, or serve it on the side to preserve its texture.
Vitamins
B12
1.89µg · 79% DV
Biotin
21.6µg · 72% DV
B2
0.68mg · 52% DV
B5
2.43mg · 49% DV
Minerals
Selenium
43µg · 78% DV
Phosphorus
414mg · 59% DV
Calcium
324mg · 32% DV
Iodine
43µg · 29% DV
Sodium
477mg · 21% DV
Potassium ⭐
477mg · 14% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 378 calories in 1 serving (medium) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Fried eggs with cheese and avocado brings pan-cooked eggs together with cheese and creamy avocado. It has no single established origin: it is a modern, easy combination built around the familiar fried-egg breakfast, with avocado adding a contemporary touch.
Serve it hot, when the cheese is soft and the yolks can be dipped into with toast or crusty bread. It works for breakfast or a quick lunch, and a little pepper or fresh herbs complements the rich, mild flavours. The eggs and cheese make it a protein-containing meal, while avocado contributes much of its creamy texture and fat. For a lighter plate, use a modest amount of cheese and add tomatoes or leafy greens.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
9.09g
MONOUNSATURATED
13.59g
POLYUNSATURATED
3.6g
Omega 6:3 ratio 13.9:1
Above the ideal 4:1 (13.9:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.