Recipe: Avocado Toast Breakfast

A perfect blend of protein and complex carbs to get the day started!

INGREDIENTS:

• 1 Slice of Sprouted Whole Grain Bread

• 1/2 Avocado

• 2 Eggs

• 1 Cup Arugula

• 1/8 Cup Chopped Cherry Tomatoes

• 1/8 Cup Chopped Feta Cheese

• 1 1/8 Tablespoon Quality Balsamic Vinegar

• 1 Teaspoon of Brown Sugar 

DIRECTIONS:

Balsamic Glaze:

1. Heat balsamic vinegar and brown sugar together in a small pot or saucepan over medium heat.

2. Bring to a gentle boil, then reduce heat to medium-low heat and let simmer, stirring occasionally, until the vinegar thickens and is reduced to about 1/2 cup (about 20 minutes). It should be thick enough to coat the back of a spoon.

3. Remove from heat and allow to cool completely before serving (about 15 minutes).

Avocado Toast:

1. In a toaster, toast the Sprouted Whole Grain Bread until golden brown.

2. Mash the 1/2 Avocado with a fork and spread across the toast.

3. Spread the Arugula, chopped cherry tomatoes and feta cheese evenly across the toast.

4. Bring pot of water to a gentle boil and crack the eggs into a small cup or bowl.

5. With a spoon, stir the water in a large circular direction until a tornado-like funnel is created.

6. Drop the eggs in the middle of the funnel and let cook for 2 1/2 to 3 minutes and remove eggs with spoon.

7. Place the two eggs on top of the toast and drizzle with balsamic glaze.

Enjoy!