Avocado Toast with Red Pepper Flakes and Eggs


Avocado Toast with Red Pepper Flakes and Eggs


  • 24 Sourdough rye bread
  • 24 Avocados From Mexico
  • 12 lemons
  • red pepper flakes for seasoning
  • fine sea salt for seasoning
  • 24 fire roast roma tomatoes
  • 24 6-minute soft-cooked eggs shell removed
  • freshly ground black pepper for seasoning
  • 3 cups microgreens


  1. For 1 Serving: Toast a slice of bread. Fork-mash 1 avocado with the juice of 1/2 lemon, a pinch of red pepper flakes, and salt to taste. Use the fork to spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into 1/2-inch pieces and arrange on the avocado. Cut an egg halfway through the yolk and place at the center of the toast so the yolk can run onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

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