• Wash and dry produce. Trim and dice half the cucumber into 1/2-inch pieces. (Use the whole cucumber for 4 servings.) Dice tomato into 1/2-inch pieces.

• In a medium bowl, combine vinaigrette and one packet sour cream (two packets for 4 servings). Stir in cucumber and tomato; season with salt and pepper to taste.

• In a second medium bowl, combine guacamole and remaining sour cream. Season with salt and pepper.

• Pour 1/2 cup water into each of two microwave-safe mugs. Microwave for 1 minute. Carefully crack one egg* into each mug and tightly cover mug with plastic wrap. Microwave until egg whites are set and yolks are cooked to preference, 50-60 seconds more (times may vary based on microwave power; if needed, continue to microwave in 10-second intervals until eggs reach desired doneness). Using a slotted spoon, carefully transfer eggs to a paper-towel-lined plate; discard water. Season with salt and pepper. (For 4 servings, repeat to cook remaining eggs.)

• Toast sourdough until golden. Divide between plates; spread with creamy avocado sauce. Top with cucumber tomato salad, feta, and eggs; season with salt and pepper. Serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.