1 slice multigrain bread, toasted
1/4 cup fresh tomato, diced
1-2 basil leaves, finely chopped
1 medium egg, poached
1 tsp mayonnaise
salt and pepper, to taste
roasted sunflower seeds
Smash or mash your avocado, squeeze a little lemon juice into into it to prevent it from turning brown and mix in the mayonnaise. Set aside.
In another bowl, add the diced tomato, basil, season with salt and pepper.
Poach your egg:
Water in a small pot. Add a splash of vinegar and bring to a simmer.
Crack the egg into a cup or small dish.
With a spoon, swirl the water around in the pot before slowly tipping the egg into it.
Cook for about 2-3 minutes.
Remove with a slotted spoon and let drain on some paper towel.
Now you are ready to assemble!
Spoon on and spread the avocado on the slice of toasted bread. Add the tomato mixture on top followed by the poached egg. Squeeze on a little (or a lot) of sriracha sauce and top with sunflower seeds.
That’s it! This recipe is quick and easy. It’s delicious and super healthy as a filling lunch or a light supper. Enjoy!