Avocado Toast with Poached Egg

I love making this recipe when I want something comforting without overcomplicating dinner. It is one of those reliable favorites I come back to because the flavors always deliver. If you cook along with me, you will have a delicious result with simple, practical steps.

Ingredients

• 2 thick slices sourdough bread
• 2 ripe avocados
• 2 large eggs
• 1 tablespoon white wine vinegar
• 1 lemon, zested and juiced
• 1 teaspoon chili flakes
• Salt and black pepper, to taste
• Extra virgin olive oil, to drizzle
• Fresh microgreens or arugula, to serve

Instructions

1. Toast the sourdough slices until golden and crisp. Set aside.
2. Halve the avocados and scoop the flesh into a bowl. Add lemon juice, salt, and pepper, then smash with a fork to your preferred texture.
3. Bring a small saucepan of water to a gentle simmer. Add the white wine vinegar.
4. Crack each egg into a small cup. Create a gentle whirlpool in the water and slide the egg in. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel.
5. Spread the smashed avocado generously over each toast slice.
6. Place a poached egg on top. Finish with lemon zest, chili flakes, a drizzle of olive oil, and microgreens.