Cream Cheese Avocado Toast with Heirloom Tomatoes and Poached Eggs
This simple and delicious version of avocado toast has a healthy dose of cream cheese, juicy heirloom tomatoes, poached eggs, and microgreens!
Ingredients
- 2 thick slices sourdough bread, toasted (or your favorite crusty grainy bread!)
- 1 avocado, pitted
- 1/4 teaspoon salt
- squeeze of lime
- 2 poached eggs (or fried, scrambled, sunny side up, etc. whatever your favorite is!)
- 1 heirloom tomato, sliced
- cream cheese
- microgreens
- salt and pepper
Instructions
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In a small bowl, mix together the avocado, salt, and lime juice. Smash with a fork until desired consistency is reached.
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Spread toasted bread with a generous layer of cream cheese, then top with the smashed avocado and tomato slices.
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Top with poached eggs and a handful of microgreens. Season with salt and pepper and devour!
Recipe Notes
*To poach my eggs, I crack an egg into a small dish, then bring a pot of water to boil, about 3-4 inches worth of water. Add a splash of vinegar (a tablespoon or so). Then bring it to the point where it's just starting to boil, and create a whirlpool with a spoon or spatula. Quickly slide the egg into the center of the whirlpool, and let it be! Make sure the water stays at a slow bubble, not a rolling boil. Cook for 3-4 minutes, remove with a slotted spoon, and enjoy! (egg poaching method from smitten kitchen!)