Ingredients
Method
Preparation
- Toast the bread slices until golden brown.
- While the bread is toasting, fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar (optional).
- Crack each egg into a small bowl and gently slip it into the simmering water one at a time. Poach the eggs for about 4-5 minutes or until the whites are set and the yolks are still runny.
- Scoop out the poached eggs with a slotted spoon and place them on a paper towel to drain.
- In a bowl, mash the ripe avocados with salt and pepper to taste.
- Spread the mashed avocado generously over each slice of toasted bread.
- Top each toast with a poached egg, cherry tomato halves, crumbled feta cheese, red onion slices, mixed seeds, and microgreens.
- Drizzle with olive oil if desired and serve immediately.
Notes
Serve the avocado toast warm, right after preparing it, to keep the bread crispy. Pairs wonderfully with fresh juice or coffee. Leftover mashed avocado can be stored for up to one day in an airtight container, but may change color.
