Avocado Toast with Poached Egg

Name: Avocado Toast with Poached Egg
Total time: 15 min
Yield: 2 servings
Cuisine: Breakfast
Ingredients: 2 thick slices sourdough bread; 1 large ripe avocado; 2 large eggs; 1 teaspoon fresh lemon juice; 1 tablespoon white vinegar; 1/4 teaspoon red pepper flakes; Flaky sea salt and freshly ground black pepper, to taste; 1 tablespoon extra-virgin olive oil

Crusty toasted sourdough piled with bright, lemony smashed avocado and topped with a soft poached egg that spills its golden yolk on first cut.

15 minutes

Serves 2

Breakfast

Contains common allergens

Egg Wheat

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Instructions

6 steps

1
Bring a small pot of water to a gentle simmer and stir in the vinegar while you prep everything else.

2
Halve the avocado, scoop the flesh into a bowl, add the lemon juice and a pinch of salt, and mash with a fork to a chunky spread.
3
Toast the sourdough slices until deeply golden and crisp at the edges, then drizzle each with olive oil.
4
Crack each egg into a small cup and slip it into the simmering water; poach 3 minutes for a runny yolk, then lift out with a slotted spoon and blot on a paper towel.
5
Spread the smashed avocado thickly over the warm toast and set a poached egg on top of each.
6
Finish with flaky salt, black pepper, and red pepper flakes, then serve right away.

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