Sourdough Avocado Toast with Poached Eggs

• 77
  2 slices sprouted sourdough spelt bread

  Sprouted Sourdough Spelt Bread77$7.99Buy from Berlin Natural Bakery
• 94
  4 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop
• 96
  2 tbsp avocado oil

  Salad Days Avocado Oil96$24.99Buy from AEVO AFRICA
• 91
  1/4 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 81
  15 g microgreens, rinsed and dried

  Fresh Organic Radish Microgreens81$4.95Buy from Andi's Way
• 6 cups water
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly cracked

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1. 1

   Pour 6 cups of water into a wide saucepan and bring it to a gentle simmer over medium heat, taking about 4 minutes.

2. 2

   While the water warms, whisk together the avocado oil, garlic powder, and half of the salt and black pepper in a small bowl until smoothly combined.

3. 3

   Toast the slices of sprouted sourdough spelt bread in a toaster or dry skillet over medium heat for about 3 minutes until deeply browned and crunchy.

4. 4

   Crack each of the eggs into an individual small ramekin. Swirl the simmering water gently to make a whirlpool, slide the eggs in, and poach over low heat for 3 to 4 minutes until the whites are fully opaque and yolks are still soft.

5. 5

   Use a slotted spoon to carefully lift the poached eggs from the water, rest them briefly on a cloth or plate to drain, and season them with the remaining salt and black pepper.

6. 6

   Spoon the seasoned avocado oil mixture generously across the toasted bread slices, crown each slice with two poached eggs, scatter microgreens over the top, and serve warm.