Avocado Challah Toast With Poached Eggs And Microgreens

Ingredients

• 4 thick slices challah bread
• 2 ripe avocados, halved and pitted
• 1 tablespoon fresh lemon juice
• 4 large eggs
• 1 tablespoon white vinegar
• 2 tablespoons unsalted butter, softened
• 1/2 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 1/4 teaspoon red pepper flakes
• 1/2 cup microgreens
• 1 tablespoon extra-virgin olive oil, for drizzling

Method

1. 1

   In a medium bowl, mash the avocados with the lemon juice, 1/4 teaspoon salt, and a pinch of black pepper until mostly smooth with some texture remaining.

2. 2

   Spread softened butter on both sides of each challah slice and toast in a dry skillet over medium heat until golden brown, 2 to 3 minutes per side.

   2:00 · Toast challah
3. 3

   Fill a saucepan with about 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat.

   5:00 · Heat water for poaching
4. 4

   Crack one egg into a small cup, then slide it gently into the simmering water. Repeat with remaining eggs, working in batches of two if needed.

5. 5

   Poach the eggs until the whites are set but the yolks remain runny, about 3 minutes. Remove with a slotted spoon and drain on a paper towel.

   3:00 · Poach eggs
6. 6

   Spread the mashed avocado evenly over each slice of toasted challah.

7. 7

   Top each toast with a poached egg, then season with the remaining salt, black pepper, and red pepper flakes.

8. 8

   Scatter microgreens over the top, drizzle with olive oil, and serve immediately.