Avocado Toast with Poached Eggs

Instructions

1. 1

   Toast 4 thick slices of sourdough or whole grain bread until they are deeply golden and crisp. While the bread is toasting, halve and pit 2 ripe avocados, scooping the flesh into a bowl. Add 1 tablespoon fresh lemon juice, and season with flaky sea salt and black pepper, then mash with a fork to your desired texture.

2. 2

   In a saucepan, fill with 3 inches of water and add 2 tablespoons white vinegar. Bring the water to a gentle simmer, which should have small steady bubbles but not a rolling boil. Crack each of the 4 large eggs into a small cup and slide them gently into the simmering water one at a time.

3. 3

   Poach the eggs for 3 to 4 minutes until the whites are set and the yolks are still soft. Use a slotted spoon to remove the eggs from the water and blot them dry with a paper towel.

4. 4

   Spread the mashed avocado generously over each slice of toasted bread. Sprinkle with everything bagel seasoning and red pepper flakes for added flavor.

5. 5

   Place a poached egg on top of each avocado toast, then scatter halved cherry tomatoes and microgreens or arugula around the egg. Finish with a pinch of flaky sea salt to enhance the flavors.

6. 6

   Serve immediately while the toast is warm and the eggs are still runny.