Step 1

Toast the sourdough bread slices to your desired level of toasting. Set aside.

Step 2

To poach the eggs, fill a medium-sized pot with water and bring it to a boil. Reduce the heat to a simmer and add the white vinegar to the water.

Step 3

Crack one egg into a small bowl or ramekin. Use a spoon to stir the water in the pot to create a whirlpool. Gently pour the egg into the center of the whirlpool. Cook for 2.5-3 minutes or until the egg white is set but the yolk is still runny. Use a slotted spoon to remove the egg from the pot and place it on a paper towel to drain. Repeat with the other eggs.

Step 4

While the eggs are cooking, cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork and season with salt and pepper to taste.

Step 5

Halve the cherry tomatoes and set aside.

Step 6

Assemble the toast by spreading the mashed avocado onto each toasted bread slice, then add the halved cherry tomatoes on top of the avocado. Once eggs are ready, add a poached egg on top of the tomatoes.

Step 6

Garnish with sunflower microgreens, cilantro and season with salt and pepper to taste.

Serve immediately and enjoy!

Note: You can poach another 4 eggs to add as a side to the plate with more sunflower microgreens and cherry tomatoes, as the recipe picture above shows.