I’m sensing a theme…eggs, avocado, microgreens, herbs, and some kind of wondrous carb for the first meal of the day. Avocado egg breakfast toast anyone?
As much as this sounds like the recent avocado egg salad bagel sandwich, it most definitely is not. Although its made of basically the same things so I must be going through a healthy phase. Plus, you know how I love my breakfast toast.
Ok so here’s the truth. For the LONGEST time, sunny side up eggs have evaded me. I could never get the white to set completely and whenever I tried to remove the egg from the pan? Absolute mayhem. I almost always tore the egg, causing the yolk to run all over the place.
But GUESS what?
I figured it out! And honestly, when I finally decided to look up the problem, I was completely stupefied. I don’t remember where my understanding of how to cook a sunny side up egg came from but WOW was it wrong!
First step: USE A NON STICK PAN! I mean, common sense right? But you might think you can make it work without one and if it doesn’t, don’t blame yourself. Blame your pan.
Second: Cover. The. Pan.
Right? How did I not know that my entire adult life? Embarrassing I know (seriously though, I went to Le Cordon Blue and apparently missed that section).
Aaaanyway, now that I can make one, it’s my new favorite breakfast toast addition! And what better way to snazz up avocado toast than with a perfect sunny side up egg? With a few fresh herbs, microgreens and heirloom tomato slices of course 😉. Recipe coming right up.Print
10 minute balanced, vegetarian breakfast with a perfect, sunny side up egg, microgreens and heirloom tomatoes.
- 2 1/4 inch thick slices of your favorite artisan bread (I used Como bread), lightly toasted
- 1 ripe avocado, mashed
- 3–4 heirloom tomato slices
- 2 medium eggs
- Handful of microgreens
- Fresh dill and cilantro, roughly chopped
- Chili flakes, ground black pepper to garnish
- Butter or extra virgin olive oil for sunny side up eggs
- Spread avocado on top of the toasted bread.
- Layer with tomato slices, microgreens, and herbs.
- Heat 1 tablespoon of butter or olive oil in a non stick pan over medium low heat. Gently crack eggs into the pan, making sure to keep them separate. If there is any sizzling or bubbling, turn down the heat a little bit. Cover the pan and cook for 3 minutes, until the whites of the eggs are set.
- Remove eggs from the pan and place on each avocado toast. Top with any remaining herbs and sprinkle with chili flakes and fresh ground black pepper. Serve immediately.