Greek Avocado Toast with Egg

🥘 Ingredients

• Greek vinaigrette
  3 oz
• black pepper
  1 tsp
• egg
  4 unit
• feta cheese
  1 c
• guacamole
  1/2 c
• mini cucumber
  2 unit
• salt
  1 tsp
• sour cream
  6 tbsp
• sourdough bread
  4 slice
• tomato
  2 unit

🍳 Cookware

• medium
• medium bowl
• microwave-safe mug
• plastic wrap
• slotted spoon

1. 1

   Wash and dry all produce. Trim and dice mini cucumber into 1/2-inch pieces. Dice tomato into 1/2-inch pieces.

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

   In a medium bowl, combine Greek vinaigrette and sour cream (one packet; two packets for 4 servings). Stir in cucumber and tomato and season with salt and black pepper to taste.

   Greek vinaigrette: 3 oz, sour cream: 6 tbsp, 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: 1/2 c
4. 4

   Pour 1/2 cup water into each of two microwave-safe mug . Microwave for ⏱️ 1 minutes . Carefully crack one egg into each mug and tightly cover each with plastic wrap . Microwave until egg whites are set and yolks are cooked to preference, ⏱️ 50 seconds to ⏱️ 60 seconds (times may vary based on microwave power; continue in ⏱️ 10 seconds intervals if needed). Using a slotted spoon , carefully transfer eggs to a plate lined with paper towels; discard water. Season with salt and pepper. (For 4 servings, repeat to cook remaining eggs.)

   egg: 4 unit
5. 5

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

   sourdough bread: 4 slice, feta cheese: 1 c
6. 6

   Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.