Avocado and Poached Egg Tartine

Instructions

1. Toast the bread
   Brush both sides of the sourdough bread slices with olive oil. Toast in a pan over medium heat or in a toaster until golden and crisp, about 2-3 minutes per side.
2. Prepare the avocado
   Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, salt, pepper, and mash with a fork to your desired consistency - chunky or smooth.
3. Poach the eggs
   Bring a medium pot of water to a gentle simmer. Add white vinegar. Create a whirlpool with a spoon and gently crack each egg into the center, one at a time. Cook for about 3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
4. Assemble the tartines
   Spread the mashed avocado evenly on each slice of toasted bread. Carefully place a poached egg on top of each tartine.
5. Add the finishing touches
   Sprinkle with red pepper flakes, sea salt, freshly ground black pepper, and chopped chives. Add microgreens if using and drizzle with a little extra olive oil.
6. Serve immediately
   Serve while the toast is still warm and the eggs are hot. For extra flavor, you can add a squeeze of fresh lemon juice right before serving.