Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🥬Fresh Produce(2)
- avocado
- broccoli micro-greens
🥩Meat & Seafood(1)
- bacon
🥛Dairy & Eggs(1)
- cheddar cheese
📦Other(2)
- rye sourdough toast
- 2 scrambled eggs
Nutrition (per serving)
Calories
865
Protein
41g
Carbs
48g
Fat
58g
Fiber 14g·Sugar 4g·Sodium 1265mg
👨🍳 Instructions
💡 Pro Tips
- ✓Toast your rye sourdough to 165°F internal temperature before assembling; this gelatinizes the starches and creates a moisture barrier that prevents the bread from becoming soggy from egg and avocado oils for up to 8 minutes.timing165°F internal temp
- ✓Cook scrambled eggs to 160°F (fully set) at medium-low heat over 6-8 minutes, stirring every 30 seconds; this ensures curds remain small (2-3mm) and moisture content stays above 15%, preventing a rubbery, dry texture.technique160°F | 6-8 minutes | 2-3mm curds
- ✓Slice your avocado only after toasting and plating; exposure to oxygen causes enzymatic browning via polyphenol oxidase, darkening the flesh by 40-60% within 4-5 minutes.timing4-5 minutes darkening window
- ✓Layer cheese directly on hot toast (140°F+) so residual heat melts the cheddar via conduction; this creates a 1-2mm fat emulsion that acts as an adhesive for the avocado and prevents the egg from sliding during eating.technique140°F+ contact temperature
- ✓Add microgreens as the final topping after all hot components cool to 120°F; chlorophyll degrades at 130°F+ and color loss accelerates at 150°F+, causing the greens to gray within 90 seconds.timingApply below 120°F | 90 second degradation window
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