American · Brunch
California Avocado Toast Poached Egg Plate
California weekend brunch classic reading sourdough toast piled with smashed avocado, lime, and chili flakes, topped with two perfect poached eggs and finished with feta and microgreens for the iconic West Coast morning plate of bright fresh richness.
$
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
57Calories
5gProtein
4gFat
0gCarbs
0gSugar
0gFiber
119mgSodium
148mgChol
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Instructions
1
Prep
Halve both avocados, remove stones, scoop flesh into a bowl. Halve both limes. Crush garlic cloves with knife flat. Crumble feta. Mash avocados with juice from 1 lime half, 0.5 tsp fine sea salt, black pepper, and 0.25 tsp red pepper flakes until chunky-smooth.
2
Toast
Heat a dry large skillet over medium heat. Toast sourdough in batches if needed, 90 seconds per side until golden. Rub one side of each slice with crushed garlic, drizzle with olive oil.
3
Simmer
Bring a medium saucepan of water to bare simmer over medium-low. Add white vinegar and 0.5 tsp fine sea salt. Crack eggs into small cups, slide into water in batches if needed, poach 3–4 minutes until yolks are jammy.
4
Plate
Spread smashed avocado on toasts. Lift eggs with slotted spoon to paper towel to drain. Set one egg on each toast, crumble feta over, scatter microgreens and remaining red pepper flakes, finish with flaky salt, serve with remaining lime halves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 free-range eggs
- 2 medium ripe avocados
- 4 thick slices sourdough bread
- 60g (2.1 oz) feta cheese
- 2 medium limes
- 20g (small handful) microgreens
- 2 garlic cloves
- 2 tbsp extra-virgin olive oil
- 2 tbsp white vinegar
- 0.5 tsp red pepper flakes
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp flaky sea salt