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Avocado & Roasted Tomato Breakfast Tartines

Avocado & Roasted Tomato Breakfast Tartines

Breakfast
Prep Time
15min
Cook Time
15min
Servings
6
Calories
320
Chef's Note

For the best flavor, look for heirloom cherry tomatoes in a variety of colors. If you're preparing this ahead of time, keep the avocado mixture in an airtight container with the pit to prevent browning, and only toast the bread right before serving. For a vegan option, replace the eggs with roasted chickpeas seasoned with smoked paprika.

Tags
vegetarian
breakfast
avocado
eggs
toast
tartines
roasted tomatoes
quick
brunch
Ingredients

  • 2 cups cherry tomatoes

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic vinegar

  • 2 cloves garlic cloves

  • 1 teaspoon fresh thyme

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 6 slices sourdough bread

  • 3 medium ripe avocados

  • 1 tablespoon lemon juice

  • 1/2 teaspoon red pepper flakes

  • 1 cup microgreens

  • 4 large eggs

  • 1 tablespoon butter

Instructions
  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    In a mixing bowl, toss 2 cups of cherry tomatoes with 1 tablespoon of olive oil, 1 tablespoon of balsamic vinegar, 2 minced garlic cloves, 1 teaspoon of fresh thyme, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

  • 3

    Spread the tomato mixture on a baking sheet lined with parchment paper and roast for 15 minutes, until the tomatoes are soft and slightly caramelized.

  • 4

    While the tomatoes are roasting, mash 3 avocados in a bowl with 1 tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/8 teaspoon of black pepper.

  • 5

    Toast 6 slices of sourdough bread until golden brown.

  • 6

    For the meat eaters: Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Crack 4 eggs into the pan and cook to desired doneness (about 3-4 minutes for sunny-side up).

  • 7

    Spread the mashed avocado evenly on each slice of toasted bread.

  • 8

    Top each tartine with roasted tomatoes.

  • 9

    For the 4 meat-eater portions, place a fried egg on top of each tartine.

  • 10

    Sprinkle all tartines with red pepper flakes and garnish with microgreens.

  • 11

    Drizzle the remaining 1 tablespoon of olive oil over the tartines and serve immediately.

Nutrition Information (per serving)
320
Calories
10g
Protein
28g
Carbs
20g
Fat
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