Green Goddess Brunch Toast
basil pesto bread with multigrain crunch, creamy avocado, oozy poached eggs, and aromatic basil pesto. A perfect balance of indulgence and health for a lazy Sunday brunch or energizing weekday meal.
Equipment
- 1 Toaster For golden toast
- 1 Saucepan For poaching eggs
- 1 Slotted Spoon To lift poached eggs
- 1 Fork To mash avocado
Ingredients
- 4 Multigrain Loaf Slices Toasted to golden brown
- 200 g Avocado Australian Crushed with fork (not fully mashed)
- 1 g Salt Maldon or sea salt To taste
- 4 pcs Poached Eggs Poached per preference
- 24 g Alfalfa Sprouts & Herbs Adds texture and freshness
- 10 ml Lemon Juice Enhances avocado flavor
- 2 tbsp Basil Pesto 1 tbsp for spread, 1 tbsp for garnish
- Ground Black Pepper To taste, optional
Instructions
- Simmer a pot of water gently and poach four eggs for 3–4 minutes until the whites are cooked and yolks are still runny. Remove with a slotted spoon and drain on paper towels.
- Scoop out 200g of avocado and mash it lightly with a fork — leave it a little chunky. Add lemon juice, a pinch of salt, and pepper to taste.
- Toast multigrain slices for 2–3 minutes under a broiler or toaster until golden brown.
- Spread 1 tablespoon of pesto evenly across all four toasted slices.
- Top the pesto layer with a generous spoonful of the avocado mix.
- Add alfalfa sprouts and a herb salad to enhance freshness and crunch.
- Gently place a poached egg on each slice.
- Drizzle or dollop the remaining tablespoon of pesto on the eggs.
- Serve immediately for the best flavor and texture — warm eggs with creamy avocado and crispy toast is a winner.
Notes
- Best enjoyed between 9:30 a.m. and 1 p.m. or as a post-workout meal.
- Pair with fresh orange juice, iced green tea with lemon, a flat white, or sparkling water with mint and cucumber.
- Variations: Try smoked salmon, chili flakes, vegan tofu, nutty toppings, or crumbled feta.