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Avocado Toast with Poached Egg and Microgreens

Elevate your breakfast with this vibrant avocado toast recipe featuring a perfectly poached egg, fresh microgreens, and a tangy balsamic glaze. Quick, easy, and healthy!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1
Course: Breakfast, Brunch
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces gluten-free toast Udi's recommended
  • 1 avocado ripe, mashed with salt
  • 1 cup rainbow microgreens
  • balsamic glaze for drizzling
  • salt to taste
  • crushed red pepper to taste
  • 1 egg for poaching
  • 1 splash white or apple cider vinegar for poaching water

Equipment

  • Small Bowl
  • Fork
  • Toaster
  • Saucepan
  • Ramekin
  • Slotted spoon
  • Paper Towel

Method
 

Prepare the Avocado
  1. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Sprinkle generously with salt. Mash with a fork to your desired consistency – leave it slightly chunky for texture.
Toast the Bread
  1. Toast the gluten-free bread slices until they are golden brown and slightly crisp. This ensures a sturdy base for the toppings.
Assemble the Toast
  1. Spread the mashed avocado evenly over the warm toast.
Add the Toppings
  1. Generously pile the fresh microgreens on top of the avocado. Sprinkle with a pinch of crushed red pepper for a subtle heat, and finish with a flavorful drizzle of balsamic glaze.
Perfecting Your Poached Egg
  1. Fill a saucepan with about 3-4 inches of water and bring it to a gentle simmer. Add a splash of vinegar to help the egg whites coagulate. Crack an egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water with a spoon. Carefully slide the egg into the center of the vortex.
  2. Poach for 3-4 minutes for a runny yolk and set whites. Adjust time for firmer yolks.
  3. Use a slotted spoon to carefully lift the poached egg from the water. Dab gently on a paper towel to remove excess moisture before placing it atop your avocado toast.

Notes

Avocado toast is best enjoyed immediately after preparation to prevent the avocado from browning and the toast from becoming soggy. You can mash the avocado (toss with a little lime/lemon juice to slow browning) and toast the bread ahead of time. Store them separately in airtight containers in the refrigerator and assemble just before serving. Poached eggs are best cooked fresh, but can be gently reheated in warm water for a minute if necessary.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.