Avocado Toast & Eggs
A nutritious and delicious breakfast featuring toasted whole-grain bread topped with creamy avocado and perfectly cooked eggs, garnished with microgreens for freshness.
Ingredients
Bread
- 4 slices whole-grain bread (preferably sprouted or sourdough) preferably sprouted or sourdough for added nutrients
Avocado
- 2 ripe hass avocados ripe hass avocados, peeled and pitted
Eggs
- 4 large eggs large eggs (free-range or organic recommended)
Olive Oil
- 1 tbsp extra virgin olive oil
Lemon Juice
- 1 tsp lemon juice
Salt and Pepper
- to taste Salt and freshly ground black pepper
Chili Flakes
- 1/2 tsp chili flakes (optional) for a gentle kick
Seeds
- 1 tbsp chia seeds or hemp seeds (optional) for added texture and omega-3s
Microgreens or Baby Arugula
- for garnish Fresh microgreens or baby arugula
Instructions
- Toast the bread slices until golden and crisp.
- Gently mash avocados with lemon juice, olive oil, salt, and pepper.
- Cook eggs to your preferred style: poached, soft-boiled, or sunny-side-up.
- Spread avocado mash on each toast, sprinkle chili flakes and seeds.
- Place cooked eggs on top of the avocado spread, season as desired, and garnish with microgreens.
Notes
For extra flavor, add a squeeze of lemon or hot sauce.