Veggie Recipe

Toast sourdough

Heat a skillet over medium heat (or preheat a toaster). Lightly butter or brush both sides of the sourdough slices with the 1 tbs butter/olive oil. Toast the slices in the skillet 2–3 minutes per side until golden and crisp, or toast in a toaster to desired doneness. Set aside on a rack so they remain crisp.

Prepare cream cheese

If the cream cheese is cold, stir it briefly to reach spreadable consistency. Spread about 1.5 tbs of cream cheese on each warm sourdough slice so it softens into the bread.

Prep avocado

Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash lightly with a fork until chunky-smooth. Mix in 1 tsp lemon juice, 0.25 tsp salt, and 0.25 tsp black pepper. Taste and adjust seasoning. Spread the mashed avocado evenly over the cream cheese layer on each slice.

Prep tomatoes

Halve the cherry tomatoes. Toss them gently with the 1 tsp extra-virgin olive oil and a pinch of salt. Arrange the halved tomatoes on top of the avocado, cut-side-up or cut-side-down depending on preference.

Choose egg style

Decide whether you want scrambled or poached eggs. Both options below yield two eggs total (one per toast) but you can adjust quantities for extra servings.

Scrambled eggs (soft)

Whisk the 2 whole eggs with 1 tbs milk or cream, 0.125 tsp salt, and 0.0625 tsp pepper in a bowl until blended. Heat a nonstick skillet over low–medium heat and add 1 tsp butter. When the butter melts and foams but is not browned, pour the eggs in. Let sit for 10–15 seconds, then gently stir with a silicone spatula, folding the eggs toward the center. Continue to gently fold, cooking slowly until creamy and just set (about 2–3 minutes). Remove from heat a touch early — residual heat will finish them. Spoon the scrambled eggs onto the prepared toasts, dividing evenly.

Poached eggs (alternative)

Fill a wide shallow pan with ~3 inches (7–8 cm) water; bring to a gentle simmer and add a splash of vinegar (optional) to help coagulate. Crack one egg into a small bowl. Create a gentle whirlpool in the water, lower the egg into the center and poach for 3 minutes for a runny yolk or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg. Place a poached egg on each toast.

Season the assembled toasts: sprinkle each with a pinch of red pepper flakes if using, and scatter microgreens or chopped chives on top. Finish with a light drizzle of extra-virgin olive oil and an optional light grind of black pepper. Serve immediately while toast is warm and eggs are at desired doneness.