Avocado Toast with Poached Egg
This vibrant, savory breakfast is perfect for the follicular phase, when your body thrives on light, clean foods that support growing estrogen and energy levels. The healthy fats from avocado, protein from the egg, and antioxidants from microgreens make this a powerhouse morning meal that’s easy to prepare and seriously satisfying.
Breakfast
Breakfast
Vibrant & bright breakfast.
1 Serving
5 mins
5 mins
10 mins
Equipment
Saucepan
Ingredients
1 Slice of Sourdough Bread
1/2 Ripe Avocado
1 Large Egg
1 Handful of Microgreens
1 Pinch of Salt
1 Tablespoon of Homemade Lemon Butter Cream Sauce
1 Sprig of Fresh Dill
1 Pinch of Black Pepper
1 Drizzle of Raw Honey
1 Tablespoon of Grated Parmesan
Instructions
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Melt butter in cast iron skillet & toast your bread to desired crispness.
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Poach the egg: bring water to a simmer, crack egg into a small bowl, swirl water, gently slide in the egg, and cook ~3–4 minutes.
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Mash the avocado on the toast with salt, pepper, and a squeeze of lemon if desired.
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Place poached egg on top, season, and sprinkle microgreens.
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Drizzle with honey & top with the Homemade Lemon Butter Cream Sauce.
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Garnish with dill and parmesan.
Notes
- Use pasture-raised eggs for better omega-3 content.
- Add a probiotic boost by topping with a little sauerkraut.
- Try seed cycling: sprinkle a teaspoon of ground flaxseeds or pumpkin seeds for an estrogen-friendly touch.
- No time to poach? Go for a soft-boiled or even a fried egg instead.
- Make it more filling: Add a second slice or serve with fruit on the side.
- Want more? Recipe is easily doubled
- Perfect for the Follicular Phase.