Greek Avocado Toast with Egg

🥘 Ingredients

• black pepper
  1 tsp
• eggs
  2 eggs
• feta cheese
  2 oz
• greek vinaigrette
  1 packet
• guacamole
  1 packet
• mini cucumber
  1 unit
• salt
  1 tsp
• sour cream
  2 packets
• sourdough bread
  2 slices
• tomato
  1 unit

🍳 Cookware

• medium bowl
• medium bowl
• microwave-safe mugs
• slotted spoon

1. 1

   Wash and dry produce. Trim and dice mini cucumber into ½-inch pieces. Dice tomato into ½-inch pieces.

   mini cucumber: 1 unit, tomato: 1 unit
2. 2

   In a medium bowl , combine greek vinaigrette and half the sour cream . Stir in cucumber and tomato; season with salt and black pepper to taste. Set aside.

   greek vinaigrette: 1 packet, sour cream: 2 packets, salt: 1 tsp, black pepper: 1 tsp
3. 3

   In a second medium bowl , combine guacamole and remaining sour cream. Season with salt and pepper.

   guacamole: 1 packet
4. 4

   Pour ½ cup water into each of two microwave-safe mugs . Microwave until water is hot ⏱️ 1 minutes . Carefully crack one of the eggs into each mug and tightly cover mugs with plastic wrap. Microwave until egg whites are set and yolks are cooked to preference ⏱️ 50 seconds more. Using a slotted spoon , carefully transfer eggs to a paper-towel-lined plate; discard water. Season with salt and pepper.

   eggs: 2 eggs
5. 5

   Toast sourdough bread until golden. Divide between plates; spread with creamy avocado sauce. Top with cucumber tomato salad, feta cheese , and eggs. Serve.

   sourdough bread: 2 slices, feta cheese: 2 oz