TINY Kitchen Poached Egg and Shaved Brussels Sprouts atop Avocado Toast

I'm still not sick of avocado toast. Avocado toast pictures on Insta? Yeah, sure. Sick of 'em. But this deliciously filling Sunday staple? Nah, keep it coming.nThis is a brunch fave in the TINY Kitchen. It's quick, pretty, and oh-so-filling. Give it a try and let me know what you think. I'd also love to hear your favorite Avo-Toast recipe.

xoxo

Tessa

INGREDIENTS (serves 2)

2 pieces of whole grain bread (one per person)

1 egg per person

1 large ripe avocado

juice from half of a lemon

5 large brussel sprouts

2 tsp olive oil

salt and pepper

DIRECTIONS

• Fill a large sauce pan with water and put on high to bring to boil

• Slice your avocado in half and remove pit, set each half aside

• Toast your bread to your liking

• Spread half of each avocado on each slide of toast while toast is warm

• Gently squeeze lemon juice over the avocado

• When water is at a gentle boil - poach your eggs, watching carefully

• De-stem brussels sprouts and remove loose leaves

• Using a sharp knife, cut brussels sprouts in very thin slices

• Add olive oil to a small pan and heat over medium heat

• Add brussels sprouts and cook until edges crisp slightly, turning constantly (just a few minutes)

• Place your poached egg atop your avocado toast

• Salt and pepper your egg and toast generously

• Top with shaved brussels

• EXTRA: for a little punch, top with a little Sriracha