Ingredients:

  • 1 thick slice sourdough bread
  • 0.5 large ripe Hass avocado
  • 1 tsp fresh lime juice
  • 1 large Grade A egg
  • 1 tbsp distilled white vinegar
  • 1 tsp fine sea salt
  • 1 tsp extra virgin olive oil
  • 0.25 tsp red pepper flakes
  • 0.25 tsp flaky sea salt
  • 1 tsp microgreens

Instructions:

  1. Toast the sourdough bread until it reaches a deep golden-brown with a shattering crust.
  2. In a small bowl, mash the avocado with lime juice, extra virgin olive oil, and a pinch of salt until chunky-smooth.
  3. Bring 4 inches of water to a bare simmer in a small saucepan; add vinegar and fine sea salt.
  4. Create a gentle whirlpool in the water, drop the cracked egg into the center, and simmer for 3 minutes for a fluid yolk.
  5. Spread the avocado mash onto the toast, top with the drained poached egg, and garnish with red pepper flakes, flaky salt, and microgreens.