For 1 Serving: Toast a slice of bread. Fork-mash 1 avocado with the juice of 1/2 lemon, a pinch of red pepper flakes, and salt to taste. Use the fork to spread the avocado on the toast to create a rustic texture on the surface. Cut a tomato into 1/2-inch pieces and arrange on the avocado. Cut an egg halfway through the yolk and place at the center of the toast so the yolk can run onto the avocado. Finish with a sprinkling of salt and pepper. Garnish with a scattering of microgreens.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.