From the June/July 2019 issue
PREP TIME: 5 MINS
COOK TIME: 10 MINS
SERVINGS: 2

Ingredients

  • 1 large avocado, smashed
  • 1 TBSP lime lemon juice
  • salt and pepper, to taste
  • 1 large zucchini
  • 1 and 1/2 TBSP avocado oil, divided
  • 4 large eggs
  • 1/2 Cup broccoli sprouts (or microgreens of choice)
  • 1 large tomato, sliced
  • pinch of red pepper flakes

Directions

  1. Preheat grill to 400 degrees. Place a small cast iron over the grill and let it get hot.
  2. In a small bowl add the avocado, lemon juice, and salt and pepper and stir to combine. Set aside.
  3. Slice zucchini lengthwise into 1/4-1/2 inch thick pieces, making about 4 pieces of “toast”. Grease both sides with 1/2 TBSP avocado oil.
  4. In a small bowl, whisk the eggs with salt and pepper. Add 1 TBSP avocado oil and whisked eggs to the cast iron and cook for 3-5 minutes until cooked to your preference. Set aside. (This can also be done on the stove)
  5. While the eggs cook, make the zucchini toast. Place sliced zucchini directly on grill and grill for 2 minutes per side, until slightly softened. Assemble the toasts. Spread smashed avocado on toast, evenly distributing. Top with broccoli sprouts, sliced tomatoes, scrambled eggs, and a pinch of red pepper flakes.