Protein Glow Toast with Avocado, Egg & Sprouts
A Clean Energy Boost Built on Crunch, Cream, and Protein
Skip the greasy spoon. This is your morning power-up—where buttery avocado meets the silken luxury of poached eggs, and everything’s crowned with vibrant sprouts and fresh micro-herbs. Light, packed with clean fuel, and plated like a work of art.
🥄 Ingredients (Serves 1–2)
- 1 thick slice of sourdough or wholegrain toast
- 1 ripe avocado, sliced
- 2 fresh eggs
- A splash of white vinegar (for poaching)
- 1 tbsp cream cheese (optional, for spread)
- 1 small handful alfalfa or radish sprouts
- 1 small handful microgreens (pea shoots or dill fronds)
- A pinch of black sesame seeds
- Sea salt & freshly cracked black pepper
- Optional: squeeze of lemon juice
Method (Elegant, Focused, Fresh)
1. Toast with texture.
Get your pan or grill hot. Toast the sourdough until it’s golden and just past crisp—you want a solid foundation with a chewy bite.
2. Poach like a pro.
Bring water to a gentle simmer, not a boil. Add a splash of vinegar. Crack each egg into a ramekin, swirl the water, then drop the egg in gently. Poach for 2½ to 3 minutes—you want a silky white and lava-yolk center. Remove and set on kitchen paper.
3. Assemble with intention.
Spread cream cheese (if using) on the toast. Lay avocado slices like dominoes—slightly overlapping. Light sprinkle of salt and pepper.
4. Crown it.
Nestle your poached eggs right on top. Then, stack the sprouts and microgreens like a crown—don’t flatten it, give it height and drama.
5. Finish strong.
Sprinkle black sesame seeds, a crack of black pepper, and a squeeze of lemon juice if you like a citrus lift.
🍽️ Why It Works
- Avocado = healthy fats, fiber, potassium—brain fuel.
- Eggs = protein and choline to keep you full and focused.
- Sprouts & greens = enzyme-packed, antioxidant-rich, and downright alive.
- Wholegrain toast = slow-burn carbs to keep energy steady.
🕒 Best Time to Eat:
Post-workout. Pre-meeting. Or any morning you want to feel sharp, clean, and absolutely unstoppable.
