Avocado Toast with Poached Eggs and Microgreens
15min
10min
4
420
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 short on time, you can prepare the avocado mixture in advance and store it with the pit in an airtight container with a squeeze of lemon juice to prevent browning. For a time-saving alternative to poached eggs, you can also use fried eggs with runny yolks.
Tags
Ingredients
8 slices whole grain bread
3 medium ripe avocados
8 large fresh eggs
2 cups microgreens
1 cup cherry tomatoes
1 medium lemon
2 tablespoons extra virgin olive oil
2 tablespoons white vinegar
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
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
Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl. Add the juice of half a lemon, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Mash with a fork until mostly smooth but still slightly chunky.
- 4
Toast the bread slices until golden brown and crisp.
- 5
To poach the eggs, create a gentle whirlpool in the simmering water with a spoon. Crack an egg into a small cup, then carefully slide it into the center of the whirlpool. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with remaining eggs, cooking 2 at a time.
- 6
Spread the mashed avocado evenly over each toast slice.
- 7
Top each toast with 2 poached eggs, a sprinkle of microgreens, and several cherry tomato halves.
- 8
Drizzle each serving with olive oil and season with the remaining salt, pepper, and red pepper flakes to taste.
- 9
Serve immediately with lemon wedges on the side for additional brightness if desired.
Nutrition Information (per serving)
420
18g
32g
26g
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