Description

A simple yet elegant brunch featuring toasted sourdough topped with creamy avocado, perfectly cooked eggs, and vibrant microgreens. Ideal for a mindful weekend breakfast that balances flavor, texture, and visual appeal.

Ingredients

Scale

1–2 slices artisan sourdough bread

1 medium ripe avocado

2 large eggs

1/4 cup microgreens

1 tbsp extra-virgin olive oil

1/2 tsp lemon juice

sea salt to taste

black pepper to taste

pinch chili flakes (optional)

Instructions

1. Toast the bread until golden and crisp.

2. Mash the avocado with lemon juice, olive oil, salt, and pepper until smooth.

3. Poach or fry the eggs to your preferred doneness, keeping yolks slightly runny.

4. Spread the seasoned avocado evenly on the toasted bread, leaving a small border.

5. Place the eggs gently on top of the avocado layer.

6. Scatter microgreens over the eggs and toast for height and color.

7. Drizzle a little more olive oil and sprinkle chili flakes if desired.

8. Wipe any crumbs from the plate edges and serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: breakfast
Method: assembly
Cuisine: american

Nutrition

Serving Size: 1 toast
Calories: 350
Sugar: 2
Sodium: 300
Fat: 25
Saturated Fat: 4
Unsaturated Fat: 18
Trans Fat: 0
Carbohydrates: 25
Fiber: 7
Protein: 12
Cholesterol: 185

Keywords: avocado toast, avocado eggs, creative toast plating, microgreens brunch, plated breakfast ideas, brunch recipe, easy breakfast, healthy brunch