Avocado Egg Toast with Microgreens

1.Toast the whole-grain bread slices until golden brown and crisp. Set aside.

2.While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

3.Add lemon juice, a pinch of salt, and freshly ground black pepper to the avocado. Mash with a fork until creamy but still slightly chunky.

4.Heat olive oil in a non-stick skillet over medium heat.

5.Crack the eggs into the skillet and cook until the whites are set but the yolks remain runny, about 2-3 minutes. For over-easy eggs, carefully flip and cook for an additional 30 seconds.

6.Spread the mashed avocado evenly over each slice of toasted bread.

7.Place one cooked egg on top of each avocado-covered toast.

8.Season the eggs with a pinch of salt and freshly ground black pepper.

9.Top each toast with a generous handful of fresh microgreens for added crunch and freshness.

10.Optionally, sprinkle a pinch of red pepper flakes over the top for a subtle heat.

11.Serve immediately while the toast is warm and the egg yolk is runny.