Sourdough bread: 80g (2 slices), Avocado: 50g (1/2 medium), Eggs: 100g (2 large), Cherry tomatoes: 50g (1/4 cup, halved), Microgreens or sprouts: 10g (1/4 cup), Red pepper flakes: 1g (1/4 tsp), Lemon juice: 5ml (1 tsp), Olive oil: 5ml (1 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Toast 2 slices of sourdough bread until golden. 2. In a small bowl, mash 50g avocado with 5ml lemon juice, 1g salt, and 1g black pepper. 3. Heat 5ml olive oil in a non-stick pan over medium heat. 4. Crack 2 eggs into the pan and cook to your preference (sunny-side up, over easy, or scrambled). 5. Spread the mashed avocado evenly on the toast slices. 6. Top each slice with a cooked egg. 7. Garnish with 50g halved cherry tomatoes and 10g microgreens or sprouts. 8. Sprinkle with 1g red pepper flakes before serving.
HerNutrea provides science-backed guidance and community support. Please note that our content is for educational purposes and does not replace professional medical advice. For any health concerns or questions, please consult your healthcare provider.
