Sourdough toast with thinly sliced avocado and arugula with sunny side up eggs. Topped with a drizzle of FTM EVOO, red pepper chili sauce, organic goat cheese crumbles, and coarse Himalayan pink salt.
This is truly our favorite breakfast of all. It is as nutritious as it is satiating. Whoever invented avocado toast with eggs is a genius.
In our version, it’s all about the delicate balance between all the ingredients: The hint of bitterness from the sourdough and arugula, combined with the sweetness from the avocado and crumbled goat cheese, spicy chili pepper sauce, and the delicate nodes from our FTM non-GMO These extra added flavors give this classic dish an edge, with a delectable OOMPH!

Our Avocado Toast is Prebiotic, No Added Yeast, and Low Gluten.

INGREDIENTS

• 1 slice organic sourdough bread, toasted
• 1 organic avocado, sliced
• 2 free range large eggs
• 3 tbsp olive oil
• Sprinkle of salt to taste
• Crushed red pepper flakes to taste
• Goat cheese crumble to taste
• Red chili pepper sauce to taste

STEPS

• Toast 2 pieces of fresh sourdough bread
• Cut a ripe avocado in half, (keep the pit in the other half and refrigerate in a glass container)
• Slowly peal back the skin, then thinly slice the avocado into about 6 slices
• Place the sliced avocado onto the toasted sourdough bread
• Place freshly washed and dried organic arugula on top of the avocado
• Pour about 2 tablespoons of FTM EVOO into a frying pan over medium heat
• Once the pan is hot, gently crack open the eggs onto the pan. Let cook 2-3 minutes and cover the eggs until they don’t look watery on top…then
• Remove the heat
• Gently lift eggs with a spatula and top the avocado toast with each egg
• Drizzle 1 tbsp of FTM EVOO on the eggs. Then add the Himalayan salt, goat cheese, and red pepper chili sauce

Serve this dish with your favorite organic coffee or fresh squeezed orange juice… and enjoy.