Light Avocado Egg Toast (Printable Version)

Creamy avocado and soft-boiled egg on toasted bread, topped with microgreens and a hint of chili flakes.

# 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, and sunflower
07 - ¼ teaspoon chili flakes, or to taste
08 - Extra virgin olive oil for drizzling, optional

# Directions:

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 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, add lemon juice, salt, and pepper. Mash until creamy but slightly chunky.
04 - Peel the cooled eggs and slice each in half lengthwise.
05 - Spread mashed avocado evenly over each toasted bread slice.
06 - Top each avocado-spread toast with a halved egg, positioning yolk side up.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately while toast is still warm and avocado is at optimal texture.

# Expert Suggestions:

01 -
  • It's the kind of breakfast that actually keeps you full through lunch, no afternoon slump required.
  • You can make it while your coffee brews and still feel like you're doing something good for yourself.
  • The contrast between creamy, peppery, and spicy hits every craving at once.
02 -
  • The 7-minute egg timer is sacred—6 minutes and your yolk is too runny, 8 minutes and it's no longer jammy, so set an actual alarm if you're the forgetful type.
  • Lemon juice on the avocado isn't just flavor, it's insurance against watching your beautiful green toast turn brown while you're still eating it.
03 -
  • If you're cooking for more than two people, soft-boil your eggs in batches so the timing stays accurate—rushing this step costs you the whole dish.
  • Buy your microgreens from a farmers market if you can, because they taste noticeably fresher and peppery than supermarket versions.
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