Clean Eating Avocado Toast (Print Version)

A vibrant breakfast of creamy avocado, soft-boiled egg, and fresh microgreens on whole grain toast.

# What You'll Need:

→ Bread

01 - 2 slices whole grain bread

→ Avocado

02 - 1 ripe avocado
03 - 1 teaspoon fresh lemon juice
04 - 1/8 teaspoon sea salt
05 - Freshly ground black pepper to taste

→ Eggs

06 - 2 large eggs

→ Toppings

07 - 1/2 cup assorted microgreens
08 - 1 teaspoon extra virgin olive oil optional
09 - Pinch of red pepper flakes optional

# How-To Steps:

01 - Bring a small saucepan of water to a gentle boil. Carefully lower in the eggs and cook for 6 to 7 minutes for soft-boiled centers.
02 - Meanwhile, toast the whole grain bread slices to your desired crispness.
03 - Halve and pit the avocado. Mash the flesh in a bowl with lemon juice, sea salt, and black pepper until mostly smooth.
04 - When eggs are done, transfer them to a bowl of cold water. Peel gently once cool enough to handle.
05 - Spread mashed avocado evenly over each toast slice.
06 - Slice each soft-boiled egg in half and place on top of the avocado toast.
07 - Top with microgreens. Drizzle with olive oil and sprinkle with red pepper flakes if desired. Serve immediately.

# Expert Tips:

01 -
  • It tastes restaurant-quality but comes together faster than your coffee brew time.
  • You can actually taste every ingredient instead of fighting through a heavy, forgettable breakfast.
  • One plate feels genuinely nourishing without any of that virtuous, joyless diet-food energy.
02 -
  • Timing is everything here—if your avocado sits exposed for more than a few minutes before you eat, oxidation turns it slightly brown and the whole plate loses its fresh appeal, so assemble right before serving.
  • The softness of your egg yolk is completely in your control; set a timer for 6 minutes if you want it runny enough to serve as sauce, 7 minutes if you want it just barely set with a golden center that oozes when you cut into it.
03 -
  • Keep your eggs in the fridge until the moment you boil them; cold eggs are less likely to crack when they hit the hot water.
  • If you're making this for someone else, soft-boil your eggs thirty seconds shorter than you'd like them—carryover cooking will finish them perfectly by the time they're plated and on the table.
Go Back