Savory Avocado Toast with Poached Egg Delight

Ingredients

• 2 whole ripe avocados
• 4 slices whole-grain bread
• 4 large eggs
• 1 tablespoon white vinegar
• 1 teaspoon lemon juice
• to taste salt and pepper
• optional red pepper flakes
• for garnish microgreens or fresh herbs (such as cilantro or parsley)

Instructions

1. Prepare the Avocado Spread: Cut the avocados in half and remove the pit. Scoop out the flesh into a bowl, add the lemon juice, and mash with a fork until creamy but still chunky. Season with salt and pepper to taste. Set aside.
2. Toast the Bread: Toast the whole-grain bread slices to your desired level of crispiness. You can use a traditional toaster or an oven for a larger batch.
3. Poach the Eggs: Fill a medium saucepan with water and bring it to a gentle simmer (not a rolling boil). Add the white vinegar to the simmering water. Crack each egg into a small bowl or ramekin. Create a gentle vortex in the simmering water by stirring with a spoon, then carefully slide the egg into the center of the vortex. Poach for 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk. Use a slotted spoon to remove the poached eggs and drain on paper towels.
4. Assemble the Toast: Spread a generous amount of the mashed avocado on each slice of toasted bread. Top each piece with a poached egg.
5. Garnish and Serve: Finish with a sprinkle of red pepper flakes, additional salt and pepper, and top with microgreens or fresh herbs for added flavor and a pop of color.