Sourdough Avocado Toast with Poached Eggs

• 85
  2 slices sprouted sourdough spelt bread

  Sprouted Sourdough Spelt Bread85$7.99Buy from Berlin Natural Bakery
• 84
  4 eggs

  Eggs Organic84$7.75Buy from Creme de la Crop
• 93
  2 tbsp avocado oil

  Salad Days Avocado Oil93$24.99Buy from AEVO AFRICA
• 92
  1/4 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder92$13.95Buy from MadeinUSAForever
• 78
  15 g microgreens, rinsed and dried

  Fresh Organic Radish Microgreens78$4.95Buy from Andi's Way
• 74
  1 ripe avocado, mashed

  Avocado El Dorado74$4.99Buy from Millennials Factory
• 6 cups waterPantry staple
• 1/2 tsp saltPantry staple
• 1/4 tsp black pepper, freshly crackedPantry staple

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1. 1

   Pour 6 cups of water into a wide saucepan and bring it to a gentle simmer over medium heat, taking about 4 minutes.

2. 2

   While the water warms, whisk together the avocado oil, garlic powder, and half of the salt and black pepper in a small bowl until smoothly combined.

3. 3

   Toast the slices of sprouted sourdough spelt bread in a toaster or dry skillet over medium heat for about 3 minutes until deeply browned and crunchy.

4. 4

   Mash the ripe avocado in a small bowl.

5. 5

   Crack each of the eggs into an individual small ramekin. Swirl the simmering water gently to make a whirlpool, slide the eggs in, and poach over low heat for 3 to 4 minutes until the whites are fully opaque and yolks are still soft.

6. 6

   Use a slotted spoon to carefully lift the poached eggs from the water, rest them briefly on a cloth or plate to drain, and season them with the remaining salt and black pepper.

7. 7

   Spoon the seasoned avocado oil mixture generously across the toasted bread slices, spread the mashed avocado over the toast, crown each slice with two poached eggs, scatter microgreens over the top, and serve warm.