Ingredients
2 thick slices Sourdough or whole-grain bread
1 large Ripe avocado
2 large Fresh eggs
1 tbsp White vinegar (for poaching)
1 tsp Lemon juice
1 tbsp Extra-virgin olive oil (plus more for drizzling)
Flaky sea salt and freshly cracked black pepper to taste
Optional: Red pepper flakes, microgreens, or everything bagel seasoning
Instructions
1. Toast: Toast bread until deeply golden brown and crisp.
2. Poach Eggs: Bring 3 inches of water and vinegar to a bare simmer. Crack egg into a small ramekin. Create a gentle whirlpool in the water and slide the egg into the center. Cook 3-4 minutes for a runny yolk. Remove with a slotted spoon.
3. Mash Avocado: Mash avocado with lemon juice, 1 tbsp olive oil, and salt in a bowl until your preferred consistency.
4. Assemble: Spread mashed avocado generously onto the toast. Season with pepper.
5. Serve: Carefully place a poached egg on each slice. Drizzle with a little olive oil, sprinkle with flaky salt, pepper, and optional garnishes. Serve immediately.
Notes
Pro-Tips:
• Use the freshest eggs possible; they have thicker whites that stay compact when poached.
• Mash the avocado with lemon or lime juice just before assembling to prevent browning and brighten the flavor.
• For a cleaner poached egg shape, gently swirl the water to create a whirlpool before sliding the egg in.
Variations:
• Spicy: Add a drizzle of Sriracha or a generous sprinkle of red pepper flakes.
• Herby: Mix chopped fresh dill, basil, or cilantro into the mashed avocado.
• Deluxe: Top with crumbled feta cheese or thin slices of smoked salmon.
- Prep Time: 10
- Cook Time: 5
- Category: Breakfast/Brunch
- Method: Poach
- Cuisine: American
- Diet: Vegetarian