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Whole Grain Toast with Avocado, Poached Eggs & Microgreens

Whole Grain Toast with Avocado, Poached Eggs & Microgreens

Breakfast
Prep Time
15min
Cook Time
10min
Servings
1
Calories
420
Chef's Note

For perfectly poached eggs, use the freshest eggs possible as they hold their shape better. The vinegar in the poaching water helps the egg whites coagulate quickly. If you're nervous about the poaching technique, you can use silicone egg poaching cups for foolproof results.

Tags
breakfast
eggs
avocado
vegetarian
whole grain
protein
healthy
microgreens
brunch
Ingredients

  • 2 slices whole grain bread

  • 1/2 ripe avocado

  • 2 large eggs

  • 1 tablespoon white vinegar

  • 1/4 cup microgreens (radish, sunflower, or pea shoots)

  • 1 teaspoon extra virgin olive oil

  • 1 teaspoon fresh lemon juice

  • 1/4 teaspoon red pepper flakes

  • 1/4 teaspoon flaky sea salt

  • 1/8 teaspoon freshly ground black pepper

  • 4 cherry tomatoes

  • 1 tablespoon fresh herbs (chives or cilantro)

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, slice the cherry tomatoes in half and set aside.

  • 3

    Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 teaspoon of fresh lemon juice, 1/8 teaspoon of salt, and mash with a fork until slightly chunky but spreadable.

  • 4

    Toast 2 slices of whole grain bread until golden brown and crisp.

  • 5

    When the water is simmering (small bubbles, not boiling), crack 1 egg into a small ramekin or cup.

  • 6

    Create a gentle whirlpool in the water with a spoon, then carefully slide the egg into the center of the whirlpool. Repeat with the second egg.

  • 7

    Poach the eggs for 3-4 minutes for a runny yolk, or 4-5 minutes for a firmer yolk.

  • 8

    While the eggs are poaching, spread the mashed avocado evenly on the toast slices.

  • 9

    Using a slotted spoon, carefully remove the poached eggs and place them on a paper towel to drain excess water for a few seconds.

  • 10

    Place one poached egg on top of each avocado toast.

  • 11

    Arrange the halved cherry tomatoes around the eggs.

  • 12

    Drizzle 1 teaspoon of olive oil over the toast and eggs.

  • 13

    Sprinkle with 1/4 teaspoon of red pepper flakes, remaining sea salt, and black pepper.

  • 14

    Top with 1/4 cup of microgreens and 1 tablespoon of chopped fresh herbs.

  • 15

    Serve immediately while the toast is still crisp and the eggs are warm.

Nutrition Information (per serving)
420
Calories
18g
Protein
35g
Carbs
24g
Fat
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