Bloom Toast

This simple plate is about ease, nourishment, and intention. Jammy egg, creamy avocado, and a crisp almond flour tortilla come together for a satisfying meal that feels light but grounding. Gluten-free and dairy-free friendly, with flexible swaps to make it yours.

Serves: 1

Time: ~10 minutes

A bright, nourishing take on smashed avocado toast

Ingredients

• 1–2 Siete almond flour tortillas (or multigrain bread)

• 1 small ripe avocado

• 1 egg

• Nutritional yeast (or cheddar cheese)

• Everything But the Bagel seasoning (or black sesame seeds)

Supplies

• Small pot or pan with lid

• Bowl

• Plate

• Butter knife or fork

• Large spoon

• Ice or a frozen water bottle

Method

1. Steam the egg
   Add shallow water to a small pot or pan—just enough to cover the bottom without submerging the egg. Bring to a boil, gently add the egg, cover, and steam for 6 minutes for a jammy center.
   

2. Prepare an ice bath
   Fill a bowl with ice water.

   △ tip: A frozen water bottle works beautifully if you don’t have ice.
   

3. Smash the avocado
   On the plate, smash the avocado with a generous sprinkle of nutritional yeast and Everything But the Bagel seasoning until creamy but textured.
   

4. Cool the egg
   After ~6 minutes, transfer the egg directly into the ice bath to stop the cooking.
   

5. Toast the tortilla
   Toast the tortilla until golden and crisp.
   △ tip: Use the same pan you steamed the egg in—less cleanup, more flow.
   

6. Assemble
   Spread the smashed avocado onto the warm tortilla.
   

7. Finish
   Peel the egg, place it on top, and cut into halves or quarters. Sprinkle with more seasoning (always).
   

To Serve

Eat as is, or use the second tortilla to scoop up any extra avocado and jammy egg—no crumbs left behind.