Rye bread topped with eggs, avocado and spinach

•   1 teaspoon coconut oil
•   2 eggs
•   1⁄2 avocado
•   2 slices rye bread
•   Handful of spinach
•   1 teaspoon flaxseed

1. Heat coconut oil over a medium-high heat in a pan until melted.
2. Add the eggs to the pan, cook until egg starts to whiten (approximately 4-5 minutes).
3. Meanwhile, mash the avocado, and set to one side.
4. Toast the rye bread.
5. Top rye bread with the mashed avocado, spinach and eggs.
6. Sprinkle flaxseed on top to serve.

Nutrition: 516kcal, 40g carbohydrates, 21g protein, 32g fat, 3g sugars.