Open-Faced Avocado Toast with Poached Egg and Microgreens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Toasted rustic bread topped with mashed avocado, a delicately poached egg, and fresh microgreens for a simple yet flavorful brunch option. This American-inspired brunch recipe (vegetarian), ready in about 11 minutes, combines rustic sourdough bread slice, ripe avocado, large egg into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 320 calories and feeds 1, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 6 min Serves 1 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a medium saucepan filled with 3 cups water and 1 tsp white vinegar to a gentle simmer over medium heat.
  2. Step 2: Crack 1 large egg into a small bowl. Stir the water to create a gentle whirlpool, then carefully slide the egg into the center. Poach for 3 minutes until the white is set but yolk remains runny. Remove with slotted spoon and drain on paper towels.
  3. Step 3: Toast 1 large slice rustic sourdough bread until golden and crisp, about 3-4 minutes.
  4. Step 4: In a small bowl, mash 1/2 medium ripe avocado with 1 tsp fresh lemon juice, 1/4 tsp salt, and 1/4 tsp freshly ground black pepper until creamy but slightly chunky.
  5. Step 5: Spread the mashed avocado evenly over the toasted bread. Gently place the poached egg on top. Drizzle with 1 tsp olive oil and scatter 1/4 cup microgreens over the egg. Serve immediately.

Related recipes