Light Avocado Egg Toast (Printable)

Creamy avocado and soft egg on toast with microgreens and chili flakes for a fresh start.

# 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 - 1/2 cup assorted microgreens such as radish, arugula, or sunflower
07 - 1/4 teaspoon chili flakes or to taste
08 - Extra virgin olive oil for drizzling optional

# How-To Steps:

01 - Bring a small pot of water to a gentle boil. Lower eggs into water and cook for 7 minutes for soft-boiled yolks. Transfer eggs to a bowl of cold water to cool.
02 - Toast the bread slices until golden and crisp.
03 - Halve and pit the avocado. Scoop flesh into a bowl, add lemon juice, salt, and pepper. Mash until creamy but slightly chunky.
04 - Peel the cooled eggs and slice in half.
05 - Spread mashed avocado evenly over each toast slice and top each with a halved egg.
06 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired and serve immediately.

# Expert Tips:

01 -
  • Prepared in just 18 minutes for a quick and easy meal.
  • Features creamy avocado paired with perfectly soft-boiled eggs.
  • A nutrient-dense vegetarian option perfect for breakfast or brunch.
  • Microgreens add a fresh, earthy flavor and beautiful presentation.
02 -
  • Shock the eggs in cold water immediately after boiling to make them easier to peel.
  • Don't skip the lemon juice; it prevents the avocado from browning and adds a necessary brightness to the dish.
  • Adjust the chili flakes according to your spice preference to find the perfect level of heat.
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