YOUR SOLIN GENERATED RECIPE
Avocado Toast with Poached Egg
Crispy sprouted grain toast topped with creamy Greek yogurt, mashed avocado, and perfectly poached eggs for a silky, protein-packed start to your morning.
INGREDIENTS
1 slice sprouted grain bread
3 large eggs
0.5 cup non-fat greek yogurt
0.13 whole avocado
0.5 tbsp hemp seeds
1 tsp lemon juice
0.25 tsp red pepper flakes
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp white vinegar
PREPARATION
Fill a medium saucepan with 3-4 inches of water and add the white vinegar, bringing it to a gentle simmer over medium heat.
While the water heats, toast the two slices of sprouted grain bread until they are golden brown and firm.
In a small bowl, mash the avocado with lemon juice, sea salt, and black pepper until mostly smooth but still slightly chunky.
Crack each egg into a small ramekin; use a spoon to create a gentle whirlpool in the simmering water and carefully drop in the eggs one at a time.
Poach the eggs for 3 to 4 minutes until the whites are completely set but the yolks remain runny and liquid.
Spread the non-fat Greek yogurt evenly across the two slices of toast, then layer on the mashed avocado mixture.
Remove the poached eggs with a slotted spoon, drain briefly on a paper towel, and place them on top of the avocado.
Garnish the toast with hemp seeds and red pepper flakes before serving immediately while warm.