Instructions
step 1: Heat olive oil or butter in a nonstick skillet over medium heat.
step 2: Crack the egg into the skillet and cook sunny-side up until the white is set and yolk is still runny. Season with salt and pepper.
step 3: Lightly toast sourdough slices in a toaster or skillet until golden and crisp.
step 4: Place the avocado halves cut side up and gently nestle the cooked egg into one of the hollows.
step 5: Arrange the sliced avocado over one piece of toast. Add a sprinkle of salt and pepper if desired.
step 6: On a serving plate, layer spinach or greens as a bed, then arrange strawberries, kiwi slices, and blueberries around.
step 7: Add the egg-stuffed avocado, the toast, and top with the sliced avocado.
step 8: Serve immediately with a side of green juice or smoothie for an extra nutrient boost.
Storage and Reheating Tips.
This dish is best enjoyed fresh. If preparing ahead, keep the fruits and vegetables separate and refrigerate in sealed containers. Toast the bread and cook the egg just before serving for best texture. Avocados can be sliced in advance and sprinkled with lemon juice to prevent browning.
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