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Avocado Toast with Poached Eggs and Microgreens

Prep: 10 min

Cook: 10 min

2 servings

Easy

This delectable breakfast combines creamy avocado and tender poached eggs on whole grain toast, topped with microgreens. Avocado is rich in monounsaturated fats, helping to reduce inflammation. Eggs provide high-quality protein and omega-3 fatty acids, especially if they're from free-range chickens. The microgreens add a boost of vitamins and minerals, along with anti-inflammatory benefits, making this dish a nutritious start to your day.

Anti-Inflammatory Ingredients

Avocado2/10 Eggs4/10MicrogreensLemon JuiceExtra Virgin Olive Oil1/10 Turmeric1/10

Ingredients

2 slices whole grain bread
1 large ripe avocado
2 eggs
0.5 cup microgreens
1 tbsp lemon juice
1 tsp extra virgin olive oil
to taste sea salt
to taste black pepper
0.5 tsp turmeric
0.25 tsp paprika

Instructions

Step 1: Toast the whole grain bread slices to your desired crispiness.

Step 2: While the bread is toasting, fill a pot with water and bring to a simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slip them into the simmering water one at a time. Poach for 3 to 4 minutes for runny yolks or longer for firmer yolks. Remove with a slotted spoon and set aside.

Step 3: In a bowl, mash the avocado with lemon juice, turmeric, paprika, salt, and pepper until smooth.

Step 4: Spread the mashed avocado evenly over each slice of toast.

Step 5: Place a poached egg on top of each avocado toast.

Step 6: Drizzle with extra virgin olive oil and garnish with microgreens. Season with additional salt and pepper to taste.