A nutritious toast with creamy avocado, soft egg, fresh microgreens, and chili flakes, ready in under 20 minutes.
# 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
→ Toppings
06 - 0.5 cup assorted microgreens such as radish, arugula, or sunflower
07 - 0.25 teaspoon chili flakes, adjusted 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.
06 - Top each toast with a halved egg.
07 - Sprinkle generously with microgreens and chili flakes. Drizzle with olive oil if desired.
08 - Serve immediately.
