Light Avocado Egg Toast

# Ingredients:

→ 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, or sunflower

07 - ¼ teaspoon chili flakes adjusted to taste

08 - Extra virgin olive oil for drizzling optional

# Instructions:

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.

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. Top each toast with a halved egg.

06 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired. Serve immediately.

# Pro Tips:

01 -

The soft yolk becomes your sauce, so there's no need for mayo or heavy spreads.
It's ready faster than you can brew coffee, making it perfect for mornings when you're running late.
Microgreens add a restaurant-quality finish without any fuss or extra cooking.

02 -

Boil your eggs for exactly seven minutes—underbooking gives you raw yolk, overbooking gives you gray and chalky, and seven is the magic number every single time.
Season your avocado before you assemble, not after, because the salt won't penetrate once it's layered on toast.

03 -

Boil your eggs in advance if you're hosting brunch—they keep in the fridge for up to five days and you can just reheat them gently in hot water before assembling.
Keep your avocado at room temperature the night before if you're planning this breakfast, so you don't end up fighting with something too firm.