Thick slices of toasted sourdough topped with creamy mashed avocado, a pinch of chili flakes, poached eggs, and a generous heap of raw sulforaphane-rich broccoli microgreens.
🥗 Ingredients
- ✓2 thick slices artisanal sourdough bread
- ✓1 ripe Hass avocado
- ✓1 tbsp extra virgin olive oil
- ✓1 tsp lemon juice
- ✓1/2 cup fresh Fit Plate Broccoli Microgreens
- ✓2 eggs (poached or fried to preference)
- ✓Pinch of sea salt and freshly cracked black pepper
FIT PLATE MICROGREENS USED:
🌱 Spinach Microgreens
👨🍳 Preparation Instructions
- 1Lightly toast the sourdough bread slices until golden brown and crisp around the edges.
- 2In a small bowl, mash the ripe avocado with lemon juice, a drizzle of olive oil, salt, and black pepper using a fork.
- 3Spread the seasoned mashed avocado evenly over each warm slice of toasted sourdough.
- 4Top each toast slice with a freshly cooked poached egg.
- 5Finish by topping with a dense handful of fresh Fit Plate Broccoli Microgreens and sprinkling red chili flakes over top. Serve immediately.
🌿 Microgreen Health Benefits
✦Broccoli microgreens are exceptionally rich in Sulforaphane, a potent cellular antioxidant that supports liver detoxification and immune health.
✦Healthy monounsaturated fats from avocado enhance the bioavailability and absorption of fat-soluble vitamins (A, E, K) present in the microgreens.
✦Provides sustained morning energy with high dietary fiber, high-quality protein, and essential B vitamins.