Easy Avocado Toast with Poached Egg

Make a café-style breakfast at home in less than 10 minutes.

Ingredients

• Bread: 1 thick slice of sourdough or whole-grain.

• Avocado: 1/2 ripe avocado.

• Egg: 1 large fresh egg.

• Acid: 1 teaspoon lemon juice and 1 tablespoon white vinegar.

• Seasoning: Flaky sea salt, black pepper, and red pepper flakes.

Step-by-Step Instructions

1. Toast the Bread

   • Crisp your bread slice in a toaster or pan until it turns golden brown.

2. Mash the Avocado

   • Scoop the avocado flesh into a small bowl.

   • Add the lemon juice, a pinch of salt, and pepper.

   • Mash with a fork until chunky yet spreadable.

3. Poach the Egg

   • Bring a small pot of water to a gentle simmer (not a rolling boil) and add the vinegar.

   • Crack your egg into a small ramekin or cup first.

   • Stir the simmering water with a spoon to create a gentle whirlpool.

   • Slide the egg smoothly into the center of the whirlpool.

   • Cook for 3 to 4 minutes until the white is fully set but the yolk remains soft.

   • Remove with a slotted spoon and drain briefly on a paper towel.

4. Assemble and Serve

   • Spread the seasoned avocado evenly over your warm toast.

   • Place the warm poached egg gently right on top.

   • Garnish with extra flaky sea salt, cracked pepper, and red pepper flakes.