Avocado and Egg Toast

Breakfast protein toast with avocado, poached egg, crispy chickpeas and tomatoes aka one of my favorites. Or about how to eat some honest guacamole and then go out into the world without emanating the classic smell of onions or garlic around 😁 #pățăți situation!

Ingredients:

• 2 slices of sourdough bread with flax seeds (@michaelartisanbakery)
• 2 eggs
• 1 well-ripened avocado
• 1 can of chickpeas (for frying)
• Cherry tomatoes or sliced ​​tomatoes
• Salt, pepper, granulated garlic
• Chili flakes
• Microgreens (optional, but noble)
• Olive oil (optional, for the crust)

Preparation method:

1. Toast two slices of @michaelartisanbakery 's flaxseed sourdough bread in a pan. You can drizzle them with a little olive oil for a crispier crust, but it's not necessary.
2. After toasting the bread, leave the pan on the heat and fry two eggs under the lid – without any oil. This is how I've been making them for a long time and they come out great.
3. Separately, cut the avocado in half, remove the pit, and mash it with a fork. Forget the onion or garlic! Sprinkle with salt, pepper, a little granulated garlic, and chili flakes – a simple, tasty, and odor-free guacamole variation.
4. Spread the slices of bread with avocado paste, place the fried eggs on top, then the tomatoes, the crispy chickpeas (canned chickpeas, fried for 15 minutes in an airfryer at 200°C), and finish with the microgreens.

You have in front of you the most delicious, filling and perfectly executed breakfast! 👌🏻