Sourdough Avocado Toast with Poached Egg

Ingredients

• 2 thick slices sourdough bread
• 1 ripe avocado
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt, plus more to taste
• 1/8 teaspoon black pepper
• 1 tablespoon white vinegar (for poaching water)
• 2 large eggs
• 1 tablespoon olive oil, for drizzling
• 1/4 teaspoon red chili flakes
• 2 tablespoons crumbled feta cheese (optional)
• 1 tablespoon microgreens or chopped fresh cilantro, for garnish

Nutrition (estimated per serving)

Method

1. Cut the ripe avocado in half lengthwise around the pit, twist the two halves apart, and carefully tap a knife into the pit, twist, and lift it out (or scoop it out with a spoon).
2. Scoop the avocado flesh into a small bowl using a spoon, add the 1 tablespoon lime juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, and mash with a fork to your preferred texture, from chunky to smooth. Taste and adjust salt or lime as needed.
3. Fill a medium saucepan with about 3 inches of water and add the 1 tablespoon white vinegar. Bring to a gentle simmer over medium heat, small bubbles rising steadily but not a rolling boil.
4. Toast the 2 slices of sourdough in a toaster or under the broiler until deeply golden and crisp on both sides, about 2 to 3 minutes in a toaster on a medium-high setting.
5. Crack one egg into a small cup or ramekin. Stir the simmering water gently with a spoon to create a whirlpool, then slide the egg into the center of the swirl.
6. Poach for 3 minutes for a runny, jammy yolk, or up to 4 minutes for a slightly firmer center; the egg white should look fully opaque with no jelly-like translucent spots.
7. Lift the poached egg out with a slotted spoon and rest it briefly on a paper towel to drain excess water, then repeat with the second egg.
8. Spread half of the mashed avocado mixture generously over each piece of warm toast, spreading it all the way to the edges of the bread.
9. Carefully place one poached egg on top of each avocado toast.
10. Drizzle each toast with 1/2 tablespoon olive oil and sprinkle with the 1/4 teaspoon red chili flakes.
11. If using, sprinkle the 2 tablespoons crumbled feta over the top and finish with microgreens or chopped cilantro.
12. Serve immediately while the toast is still crisp and the egg yolk is warm and runny; cut into the egg with a fork or knife right at the table so the yolk spills over the avocado.

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