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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Nutrition Values
Utensils
Instructions
• 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.
• 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; 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.