Avocado toast with eggs

RECIPE :

Avocado toast with eggs

INGREDIENTS:

• 2 ¼ inch thick slices of your favorite artisan bread (my choice is 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:

1. Spread avocado evenly on top of the toasted bread.
2. Layer the avocado-covered bread with tomato slices, microgreens, and herbs.
3. In a non-stick pan, heat 1 tablespoon of butter or olive oil over medium-low heat.
4. Gently crack the eggs into the pan, ensuring they are kept separate. Adjust the heat if there is any sizzling or bubbling. Cover the pan and cook for 3 minutes, allowing the whites of the eggs to set.
5. Remove the eggs from the pan and place one on each prepared avocado toast.
6. Top the eggs with any remaining herbs and sprinkle with chili flakes and freshly ground black pepper.
7. Serve immediately for a delicious and nutritious breakfast or brunch.