Description
10 minute balanced, vegetarian breakfast with a perfect, sunny side up egg, microgreens and heirloom tomatoes.
Ingredients
Scale
- 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
Instructions
- 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.
- Prep Time: 5
- Cook Time: 3 minutes