Avocado Challa Toast with Poached Eggs and Microgreens offers a delightful breakfast or brunch option where the creamy richness of avocado meets the savory goodness of poached eggs. Topped with fresh microgreens, this dish provides a vibrant pop of color and flavor. The contrast of textures and flavors creates a unique culinary experience, making this recipe a memorable choice for any meal occasion.
Ingredients
- 2 slices challa bread
- 1 whole avocado, sliced
- 4 large eggs
- 1 cup microgreens
Instructions
- Toast the challa bread slices in a toaster or oven until golden brown.
- Mash the sliced avocado with a fork until smooth and evenly spread it over the toasted bread.
- Fill a medium saucepan with water and bring it to a gentle simmer. Carefully crack the eggs into the simmering water and poach them for 3 to 4 minutes, or until the whites are set and the yolks are cooked to desired doneness.
- Using a slotted spoon, gently remove the poached eggs from the water and place them on top of the avocado toast.
- Add a generous handful of fresh microgreens on top as garnish before serving.
Keywords: Avocado, Poached Eggs, Microgreens, Toasted Bread, Brunch
Spice Rack:
Chopped is powered by people alongside Cookie, our AI sous chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.
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