Greek Avocado Toast with Egg
with Cucumber Tomato Salad & Feta
- Milk
- Eggs
- Soy
- Wheat
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.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
½ cup
Feta Cheese
(Contains: Milk)
2 unit
Eggs
(Contains: Eggs)
1.5 ounce
Greek Vinaigrette
(Contains: Eggs, Milk)
2 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Mini Cucumber
1 unit
Tomato
4 tablespoon
Guacamole
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. Trim and dice cucumber into ½-inch pieces. Dice tomato into ½-inch pieces.
• 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.
• In a second medium bowl, combine guacamole and remaining sour cream. Season with salt and pepper.
• 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.)
• Toast sourdough until golden. Divide between plates; spread with creamy avocado sauce. Top with cucumber tomato salad, feta, and eggs. Serve.
Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the Mediterranean flavors, though some found the Greek-Mexican fusion unusual. Consider adjusting seasoning to taste.
- Ease of prep: Quick and easy to prepare, but the microwave egg poaching method was challenging for several customers.
- Suggestions: Try frying or stovetop poaching eggs instead of microwaving. Reduce sauce quantities and drizzle vinaigrette separately for better balance.
- Portions: Some found the serving size small for two people; consider adding extra protein like bacon for a heartier meal.
Reviews from our home cooks
The taste was good - I really enjoyed this breakfast item. However, the execution leaves a lot to be desired. I followed the egg poaching instructions, but my egg/water exploded in the microwave, blowing the plastic wrap off the mug and splattering egg everywhere. So I ended up just cooking my eggs over-easy on the stove instead. The ratio of salad dressing and sour cream are also WAY off. I knew it would be too much, so I only used half of what the instructions recommended, but it was STILL too much.
So flavorful. So easy to make. Was worried a minute. Never made poached eggs in a microwave before but turned out amazing and so simple.
Great quick breakfast dish. The Greek dressing really gave the Mediterranean taste
I preferred to fry the eggs over easy in butter, and that added even more flavor! Perhaps that upped the calories, but it was well worth it.
It was amazing. I did modify this recipe and fried the egg instead of doing the microwave it turned out great.
I'm not a big avocado toast fan but this looked good.. I made it and now it's one of my favorite meals!!! So good.
This is delicious. I don't eat eggs, so I left the egg off. I should have added some crumbled bacon for the protein.
Would love to sub protein plain Greek yogurt for the sour cream to get extra protein.
We loved this one! Delicious and easy to prep lunch.
I liked that it was an egg dish. We need more. But this was messy and watery...tomato and cucumber were too watery to top the guacamole. The combo of Greek and Mexican didn't work. Fresh avocados would have changed that.
