Avocado Toast with Microgreens & Poached Egg
10min
10min
1
385
Chef's Note
For the perfect poached egg, use the freshest eggs possible as they hold their shape better. If you're in a hurry, you can skip the whirlpool technique and simply slide the egg gently into the simmering water. The vinegar helps the egg whites coagulate quickly, but won't affect the taste.
Tags
Ingredients
2 slices whole grain bread
1 medium ripe avocado
1 whole large egg
1/4 cup microgreens
1 tablespoon white vinegar
1 teaspoon lemon juice
1 teaspoon extra virgin olive oil
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
1 small radish
Instructions
- 1
Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat.
- 2
While the water is heating, toast 2 slices of whole grain bread until golden and crisp.
- 3
Cut the 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
Thinly slice 1 small radish and set aside.
- 5
When the water is simmering (not boiling), crack 1 egg into a small cup. Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center of the whirlpool.
- 6
Poach the egg for 3-4 minutes for a runny yolk, or longer if desired. Remove with a slotted spoon and place on a paper towel to drain excess water.
- 7
Spread the mashed avocado evenly over the toast slices.
- 8
Place the poached egg on top of one toast slice (or divide between both if preferred).
- 9
Top with 1/4 cup of microgreens and sliced radish.
- 10
Drizzle 1 teaspoon of olive oil over the toast and sprinkle with 1/4 teaspoon of red pepper flakes.
- 11
Serve immediately while the toast is still warm and the egg is hot.
Nutrition Information (per serving)
385
14g
35g
22g
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