Smashed Avocado Toast with Poached Eggs and Microgreens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smashed Avocado Toast with Poached Eggs and Microgreens

YOUR SOLIN GENERATED RECIPE

Smashed Avocado Toast with Poached Eggs and Microgreens

Enjoy a vibrant and nourishing meal featuring creamy smashed avocado spread on toasted whole-grain bread, crowned with perfectly poached eggs and a generous garnish of peppery microgreens for a burst of freshness.

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NUTRITION

487kcal
Protein
33g
Fat
27.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 slices Whole-Grain Bread

1/2 medium Avocado

1 cup Microgreens

1 tbsp Lemon Juice

Pinch Salt and Pepper (to taste)

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PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a small splash of vinegar if desired to help the eggs set.

  • 2

    Crack each egg into a small bowl to ensure a smooth transfer, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 3

    While the eggs are poaching, toast the whole-grain bread slices until lightly crisp.

  • 4

    In a small bowl, scoop out the avocado flesh and mash it with the lemon juice, salt, and pepper until smooth and creamy.

  • 5

    Spread the smashed avocado evenly onto the toasted bread. Once the eggs are ready, carefully remove them with a slotted spoon and place them on top of the avocado spread.

  • 6

    Finish by sprinkling fresh microgreens over the eggs, and add an extra pinch of salt and pepper if needed. Serve immediately.

Smashed Avocado Toast with Poached Eggs and Microgreens

This is an example of a meal that Solin would create to include in your personalized meal plan.

Smashed Avocado Toast with Poached Eggs and Microgreens

YOUR SOLIN GENERATED RECIPE

Smashed Avocado Toast with Poached Eggs and Microgreens

Enjoy a vibrant and nourishing meal featuring creamy smashed avocado spread on toasted whole-grain bread, crowned with perfectly poached eggs and a generous garnish of peppery microgreens for a burst of freshness.

NUTRITION

487kcal
Protein
33g
Fat
27.9g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

2 slices Whole-Grain Bread

1/2 medium Avocado

1 cup Microgreens

1 tbsp Lemon Juice

Pinch Salt and Pepper (to taste)

PREPARATION

  • 1

    Fill a medium saucepan with water and bring it to a gentle simmer. Add a small splash of vinegar if desired to help the eggs set.

  • 2

    Crack each egg into a small bowl to ensure a smooth transfer, then gently slide each egg into the simmering water. Poach the eggs for about 3-4 minutes until the whites are set but the yolks remain soft.

  • 3

    While the eggs are poaching, toast the whole-grain bread slices until lightly crisp.

  • 4

    In a small bowl, scoop out the avocado flesh and mash it with the lemon juice, salt, and pepper until smooth and creamy.

  • 5

    Spread the smashed avocado evenly onto the toasted bread. Once the eggs are ready, carefully remove them with a slotted spoon and place them on top of the avocado spread.

  • 6

    Finish by sprinkling fresh microgreens over the eggs, and add an extra pinch of salt and pepper if needed. Serve immediately.