Greek Avocado Toast with Egg

Name: Greek Avocado Toast with Egg with Cucumber Tomato Salad & Feta
Total time: 15 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 unit Mini Cucumber; 1 unit Tomato; 1.5 ounce Greek Vinaigrette; 3 tablespoon Sour Cream; 4 tablespoon Guacamole; 2 unit Eggs; 2 slice Sourdough Bread; ½ cup Feta Cheese; Salt; Pepper

with Cucumber Tomato Salad & Feta

Sara HeilmanPublished on February 21, 2023

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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:

New

•Veggie

•Calorie Smart

•Carb Smart

•Easy Cleanup

Allergens:

Eggs

•Milk

•Soy

•Wheat

The quantities provided above are averages only.

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

Mini 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

Nutrition Values

/ per serving

Calories500 kcal

Fat35 g

Saturated Fat11 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

• 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.