Tomato and Avocado Open-Faced Sandwich with Poached Egg

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 drafted and published.

A vibrant open-faced sandwich featuring ripe tomato, creamy avocado, and a perfectly poached egg for a satisfying brunch. This Mediterranean-inspired brunch recipe (vegetarian), ready in about 20 minutes, combines sourdough bread slices, ripe avocado, ripe tomato, sliced 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 350 calories and feeds 2, 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: 10 min Cook: 10 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 2 slices sourdough bread until golden and crisp, then drizzle each with 1 tbsp olive oil.
  2. Step 2: In a small bowl, mash 1/2 ripe avocado with 1 tsp fresh lemon juice and 1/4 tsp salt until creamy but slightly chunky.
  3. Step 3: Spread the mashed avocado evenly over the toasted bread slices.
  4. Step 4: Layer 1 medium sliced ripe tomato evenly on top of the avocado spread.
  5. Step 5: Bring a medium saucepan of water to a gentle simmer and add 1 tbsp white vinegar.
  6. Step 6: Crack 2 large eggs one at a time into small cups, then gently slide each egg into the simmering water. Poach eggs for 3-4 minutes until whites are set but yolks remain runny.
  7. Step 7: Using a slotted spoon, carefully remove the poached eggs and drain briefly on paper towels.
  8. Step 8: Place one poached egg on top of each tomato-covered toast, then season with 1/2 tsp salt and 1/4 tsp black pepper.
  9. Step 9: Garnish with 1/4 cup microgreens or fresh herbs and serve immediately.

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