Avocado Toast with Poached Eggs and Microgreens
15min
10min
2
380
Chef's Note
For perfectly poached eggs, use the freshest eggs possible and add vinegar to the water to help the whites coagulate quickly. If you're nervous about poaching, you can create a small whirlpool in the water before adding the egg, which helps the whites wrap around the yolk more neatly. The microgreens add a fresh, peppery bite, but you can substitute with arugula or baby spinach if needed.
Tags
Ingredients
2 slices sourdough bread
1 medium ripe avocado
2 large eggs
1 tablespoon white vinegar
1/2 cup microgreens
6 small cherry tomatoes
1 tablespoon 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. Add the white vinegar and bring to a gentle simmer over medium heat.
- 2
While the water is heating, slice the cherry tomatoes in half and set aside.
- 3
Toast the sourdough bread slices until golden brown and crispy.
- 4
Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, 1/8 teaspoon of sea salt, and mash with a fork until slightly chunky but spreadable.
- 5
When the water is simmering (not boiling), crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide each egg into the water.
- 6
Poach the eggs for 3-4 minutes for a runny yolk, or longer if you prefer a firmer yolk.
- 7
While the eggs are poaching, spread the mashed avocado evenly on the toast slices.
- 8
Remove the poached eggs with a slotted spoon, allowing excess water to drain off, and place one egg on each avocado toast.
- 9
Top with microgreens and halved cherry tomatoes.
- 10
Drizzle with olive oil and sprinkle with remaining sea salt, black pepper, and red pepper flakes.
Nutrition Information (per serving)
380
14g
28g
25g
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