Avocado Toast with Poached Eggs and Microgreens
10min
15min
1
490
Chef's Note
For the perfect poached egg, use the freshest eggs possible as they hold their shape better. If you're new to poaching, you can crack the egg into a small mesh strainer first to remove the loose egg white, resulting in a neater poached egg. The vinegar in the water helps the egg whites coagulate faster.
Tags
Ingredients
2 slices sourdough bread
1 medium ripe avocado
2 large eggs
1 tablespoon white vinegar
1/4 cup microgreens
4 small cherry tomatoes
1 teaspoon extra virgin olive oil
1 teaspoon lemon juice
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
Instructions
- 1
Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add 1 tablespoon of white vinegar to the water.
- 2
While the water is heating, toast 2 slices of sourdough bread until golden brown and crispy.
- 3
Cut 1 medium ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 teaspoon of lemon juice, 1/4 teaspoon of sea salt, and 1/8 teaspoon of black pepper. Mash with a fork until slightly chunky but spreadable.
- 4
Slice 4 small cherry tomatoes in half and set aside.
- 5
Create a gentle whirlpool in the simmering water with a spoon. Crack 1 egg into a small cup, then carefully slide it into the center of the whirlpool. Cook for about 3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the second egg.
- 6
Spread the mashed avocado evenly on the toasted bread slices.
- 7
Place a poached egg on top of each avocado toast.
- 8
Garnish with 1/4 cup of microgreens, the halved cherry tomatoes, a drizzle of 1 teaspoon of extra virgin olive oil, and a sprinkle of 1/4 teaspoon of red pepper flakes.
- 9
Serve immediately while the toast is still warm and the eggs are hot.
Nutrition Information (per serving)
490
20g
42g
28g
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