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  • 2 ¼ inch thick slices of your favorite artisan bread (I recommend Nana B's Tartine Sourdough), lightly toasted
  • 1 ripe avocado, mashed
  • 3-4 tomato slices
  • 2 medium eggs
  • Handful of microgreens
  • Fresh dill and cilantro, roughly chopped
  • Hot Sauce, Ground black pepper to garnish
  • Butter or extra virgin olive oil for sunny side up eggs


  1. Spread avocado on top of the toasted bread.
  2. Layer with tomato slices, microgreens, and herbs.
  3. Heat 1 tablespoon of butter or olive oil in a non stick pan over medium low heat. Gently crack eggs into the pan, making sure to keep them separate. If there is any sizzling or bubbling, turn down the heat a little bit. Cover the pan and cook for 3 minutes, until the whites of the eggs are set.
  4. Remove eggs from the pan and place on each avocado toast. Top with any remaining herbs and sprinkle with chili flakes and fresh ground black pepper. Serve immediately.