Cooking Steps

1. 1

   Preheat oven to 350°F (175°C). Toast sourdough slices until golden, 5-7 minutes.

2. 2

   In a small bowl, mash avocado with a fork until creamy, adding 1 tbsp lemon juice for brightness.

3. 3

   In a saucepan, poach eggs: bring water to a simmer, gently lower eggs, cook 6 minutes for runny yolks.

4. 4

   Season poached eggs with chili flakes, a pinch of salt, and a dash of black pepper.

5. 5

   Arrange toast on plate, top with avocado spread, place poached egg on avocado, garnish with microgreens and remaining lemon zest.

6. 6

   Serve immediately, savoring the harmony of earthy sourdough and creamy avocado under the First Quarter moon’s gentle pull.

Reflection

Shape steady growth and refinement into a nourishing and reflective dinner arc. From recipe catalog (id 336).