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