Avocado and Poached Egg Toast

Ingredients · 2 servings

• 2 sliceSourdough, sliced
• 1Avocado, ripe and pitted
• 2Egg, fresh
• 15 mlLemon, juiced
• ½ tspChili flake
• 2 gSalt
• ½ tspBlack pepper, ground
• 8 gOlive oil
• 0 as neededWater, for poaching

Equipment

toaster, stovetop, measuring spoon, knife, cutting board, mixing bowl, fork, slotted spoon, paper towel, pastry brush, wide saucepan, small bowl

Instructions

1. 1
   Gather Ingredients

   Gather measured ingredients, a toaster, saucepan, bowl, fork, slotted spoon, knife, board, and paper towel. · 2 min

   What to look for: All ingredients and tools are ready on the counter.

2. 2
   Toast Sourdough

   Toast sourdough until crisp and golden, then brush each slice with olive oil while warm. · 3 min

   What to look for: The bread is golden with dry crisp edges.

3. 3
   Mash Avocado

   Mash avocado with lemon juice, salt, black pepper, and chili flakes until creamy but still slightly chunky. · 3 min

   What to look for: The avocado looks creamy with small green pieces remaining.

4. 4
   Heat Poaching Water

   Heat water in a wide saucepan to a gentle simmer, then crack each egg into a small bowl. · 4 min

   What to look for: Small bubbles rise from the bottom without a rolling boil.

5. 5
   Poach Eggs

   Slide 1 egg at a time into the simmering water and poach until the white sets and the yolk feels soft, about 3 minutes. · 3 min

   What to look for: The whites are opaque and gathered around the yolks.

6. 6
   Serve Toast

   Spread avocado over the toast, lift eggs on top with the slotted spoon, season lightly, and serve at once. · 2 min

   What to look for: The toast is layered with green avocado and glossy poached egg.