Avocado Toast with Poached Eggs

• 2 slices sourdough or artisan bread
• 1 large ripe avocado
• 2 large eggs
• 1 tbsp white vinegar
• ½ tsp flaky sea salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes
• 1 tbsp lemon juice
• ½ cup cherry tomatoes, halved
• 1 tbsp fresh microgreens

Instructions

1. 1

   Choose Your Avocado Wisely

   The success of this dish lives or dies with your avocado. Press gently near the stem - it should yield slightly without feeling mushy. If the stem pops off easily and shows green underneath, you have a winner. Cut the avocado in half lengthwise, twist to separate, and remove the pit. Scoop the flesh into a bowl and add the lemon juice immediately - this prevents browning and adds essential brightness. Mash with a fork to your preferred consistency. I like it chunky with some smooth parts, creating textural interest. Season with half the salt and pepper now.

2. 2

   Toast to Perfection

   Use good bread - thick-cut sourdough, country white, or a seedy whole grain all work beautifully. The bread should be sturdy enough to support the toppings without becoming soggy. Toast until deeply golden and crispy on the outside but still slightly soft within. If your toaster does not get the job done, finish under the broiler for thirty seconds. The crunch of the toast against the creamy avocado is what makes this dish sing. Set the toast aside on your serving plates.

3. 3

   Master the Poached Egg

   Fill a medium saucepan with about three inches of water and bring to a gentle simmer - you want barely bubbling water, not a rolling boil. Add the white vinegar, which helps the egg whites set faster. Crack each egg into a small cup or ramekin first - this makes adding them to the water easier and lets you remove any bits of shell. Create a gentle whirlpool in the water with a spoon, then slide the egg into the center. The spinning water helps wrap the white around the yolk. Let cook undisturbed for three to four minutes for runny yolks.

4. 4

   Build Your Masterpiece

   Spread the seasoned avocado generously over each piece of toast, going almost to the edges. Use the back of a fork to create little peaks and valleys in the avocado - this looks pretty and creates pockets for the runny yolk to pool. Using a slotted spoon, lift each poached egg from the water, letting excess water drain off. You can blot the bottom gently on a paper towel to prevent your toast from getting soggy. Place one egg on each toast.

5. 5

   Finish with Flourish

   Now comes the fun part - adding color, texture, and flavor. Scatter the halved cherry tomatoes around and over the eggs. Sprinkle with the remaining flaky salt - use a good finishing salt like Maldon for best effect. Grind fresh black pepper over everything. Add the red pepper flakes for heat. Top with a small handful of microgreens or pea shoots for freshness and color. Take a photo if you must, but then cut into that egg immediately and watch the yolk flow. Eat while everything is still warm and the toast is still crispy.

Nutrition Facts

Per serving (approximate values)