Avocado Toast with Poached Egg and Microgreens

Step 1

Toast the 2 bread slices until golden and crisp, about 3-4 minutes. Set aside.

Step 2

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then stir in the 1 tbsp lemon juice and 1/4 tsp salt.

Step 3

Bring a pot of water to a gentle simmer. Crack each egg into a small cup, then slide into the water. Poach for 3-4 minutes until whites are set but yolks are still soft.

Step 4

Spread the mashed avocado evenly over the 2 toast slices. Top each with a poached egg.

Step 5

In a small bowl, toss the 1 cup microgreens and 6 cherry tomato halves with the 2 tbsp olive oil and remaining 1/4 tsp salt. Pile the salad on top of the eggs and serve immediately.

Step 6

Optional: add a pinch of black pepper or red pepper flakes for heat.