Whole grain bread: 60g (2 slices), Avocado: 50g (1/2 small), Ground flaxseed: 10g (1 tbsp), Eggs: 100g (2 large), Cherry tomatoes: 50g (5 small, halved), Microgreens or sprouts: 10g (1/4 cup), Lemon juice: 5ml (1 tsp), Extra virgin olive oil: 5ml (1 tsp), Red pepper flakes: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. Toast 60g whole grain bread until golden brown. 2. In a small bowl, mash 50g avocado with 5ml lemon juice, 1g salt, and 1g black pepper. 3. Stir 10g ground flaxseed into the mashed avocado. 4. Fill a saucepan with water and bring to a gentle simmer. Add a splash of vinegar (optional). 5. Crack 100g eggs into the water and poach for 3-4 minutes for a runny yolk. 6. Spread the flaxseed-avocado mixture onto the toast. 7. Top each slice with a poached egg, 50g halved cherry tomatoes, and 10g microgreens or sprouts. 8. Drizzle with 5ml olive oil and sprinkle with 1g red pepper flakes.
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