Avocado Toast with Poached Egg and Microgreens
Creamy avocado on crispy toast, topped with a perfectly poached egg and fresh microgreens. A simple, elegant breakfast or light lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 12g
Ingredients
- 2 slices bread slices
- 1 medium avocado
- 2 large eggs
- 1 cup microgreens
- 6 halved cherry tomatoes
- 1 tbsp lemon juice
- 2 tbsp olive oil
- ½ tsp salt
Instructions
- 1
Toast the 2 bread slices until golden and crisp, about 3-4 minutes. Set aside.
- 2
Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then stir in the 1 tbsp lemon juice and 1/4 tsp salt.
- 3
Bring a pot of water to a gentle simmer. Crack each egg into a small cup, then slide into the water. Poach for 3-4 minutes until whites are set but yolks are still soft.
- 4
Spread the mashed avocado evenly over the 2 toast slices. Top each with a poached egg.
- 5
In a small bowl, toss the 1 cup microgreens and 6 cherry tomato halves with the 2 tbsp olive oil and remaining 1/4 tsp salt. Pile the salad on top of the eggs and serve immediately.
- 6
Optional: add a pinch of black pepper or red pepper flakes for heat.
Tools you’ll need
- toaster
- small bowl
- fork
- pot
- slotted spoon
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