Feta-Topped Avocado Toasts with Egg
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Feta-Topped Avocado Toasts with Egg

Feta-Topped Avocado Toasts with Egg

plus Cucumber Tomato Salad

For this colorful 15-minute riff on avocado toast, you’ll add sour cream to guacamole for a creamy sourdough topper. Next you’ll pile on a crisp, juicy cucumber and tomato salad, sprinkle with salty feta, then add the crowning glory: a perfectly poached egg. That’s just about the luckiest bread we can imagine.

Tags:
Calorie Smart
•Carb Smart
•Quick
•Veggie
Allergens:
Eggs
•Milk
•Soy
•Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time15 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

1 unit

Cucumber

1 unit

Tomato

1.5 ounce

Greek Vinaigrette

(Contains Eggs, Milk)

3 tablespoon

Sour Cream

(Contains Milk)

4 tablespoon

Guacamole

2 unit

Eggs

(Contains Eggs)

2 slice

Sourdough Bread

(Contains Soy, Wheat)

½ cup

Feta Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

sideBannerName

Nutrition Values

/ per serving
Calories480 kcal
Fat35 g
Saturated Fat12 g
Carbohydrate36 g
Sugar6 g
Dietary Fiber3 g
Protein15 g
Cholesterol230 mg
Sodium1100 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Bowl
•Plastic Wrap
•Slotted Spoon
•Paper Towel

Instructions

1

• Wash and dry produce. Trim and dice half the cucumber into ½-inch pieces. (Use the whole cucumber for 4 servings.) Dice tomato into ½-inch pieces.

2

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

3

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

4

• Pour ½ cup water into each of two microwave-safe mugs. Microwave for 1 minute. Carefully crack one egg* into each mug and tightly cover mug with plastic wrap. Microwave until egg whites are set and yolks are cooked to preference, 50-60 seconds more (times may vary based on microwave power; if needed, continue to microwave in 10-second intervals until eggs reach desired doneness). Using a slotted spoon, carefully transfer eggs to a paper-towel-lined plate; discard water. Season with salt and pepper. (For 4 servings, repeat to cook remaining eggs.)

5

• Toast sourdough until golden. Divide between plates; spread with creamy avocado sauce. Top with cucumber tomato salad, feta, and eggs; season with salt and pepper. Serve.

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