Ingredients:

  • 1 slice (1.5 oz / 42g) whole-grain or sprouted sourdough bread
  • 1 tsp (5ml) extra virgin olive oil
  • 1/2 medium avocado (approx. 3 oz / 85g), ripe
  • 1 tsp (5ml) fresh lemon juice
  • 1/8 tsp (0.75g) sea salt
  • 1/8 tsp (0.75g) cracked black pepper
  • 1 large egg (approx. 2 oz / 56g)
  • 1 tbsp (15g) crumbled feta cheese (pasteurized)
  • 1 pinch (0.1g) red pepper flakes

Instructions:

  1. Toast the whole-grain bread until it reaches a deep golden brown and feels firm to the touch.
  2. Optional: Lightly brush the toasted surface with olive oil for an added layer of healthy fats.
  3. Scoop the avocado flesh into a small bowl and mash with a fork until the preferred consistency is reached.
  4. Stir the lemon juice, salt, and pepper into the mashed avocado.
  5. Prepare the egg by hard-boiling or poaching (simmer water with a drop of vinegar, swirl the water, and poach for 3-4 minutes until the white is fully opaque and set).
  6. Carefully place the cooked egg atop the spread avocado.
  7. Sprinkle the crumbled feta cheese and a pinch of red pepper flakes over the egg.