Light Avocado Egg Toast (Print Version)

Nutritious toast with creamy avocado, soft egg, microgreens, and chili flakes for a wholesome meal.

# What You'll Need:

→ Bread

01 - 2 slices whole grain or sourdough bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - Salt and freshly ground black pepper to taste

→ Eggs

05 - 2 large eggs

→ Toppings

06 - ½ cup assorted microgreens such as radish, arugula, or sunflower
07 - ¼ teaspoon chili flakes
08 - Extra virgin olive oil for drizzling, optional

# How to Make It:

01 - Bring a small pot of water to a gentle boil. Carefully lower eggs into water and cook for 7 minutes to achieve soft-boiled yolks. Transfer eggs to a bowl of cold water and allow to cool completely.
02 - Toast the bread slices until golden and crisp using a toaster or grill pan.
03 - Halve and pit the avocado. Scoop flesh into a bowl and add lemon juice, salt, and pepper. Mash until creamy with a slightly chunky texture.
04 - Peel the cooled eggs and slice each in half lengthwise.
05 - Spread mashed avocado evenly over each toast slice, distributing it to the edges.
06 - Top each toast with a halved egg, yolk-side up.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately while the toast is still warm and crisp.

# Additional Tips::

01 -
  • Nutrient-dense ingredients like healthy fats and quality protein.
  • Ready in just 18 minutes, making it ideal for busy mornings.
  • Beautiful textures from the creamy avocado and crispy toasted sourdough.
  • A colorful, restaurant-quality meal made easily at home.
02 -
  • Transferring eggs immediately to cold water stops the cooking process and makes peeling easier.
  • Leave the avocado slightly chunky rather than fully pureed for a more rustic texture.
  • Use high-quality extra virgin olive oil for the final drizzle to enhance the richness.
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