Name: Avocado Egg Toast
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: Serves 2
Ingredients: 2 ripe avocados, halved and pitted; 4 large eggs; 4 slices of sourdough bread, thick-cut; 1 tablespoon white vinegar (for poaching); 2 tablespoons extra virgin olive oil; 1 lemon, juiced; 1/2 teaspoon red pepper flakes; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons fresh chives, finely chopped; 1 small radish, thinly sliced (optional); 1/4 teaspoon smoked paprika (optional)

Instructions

Prepare the avocado

Scoop the avocado flesh into a medium bowl. Add 1 tablespoon olive oil, half the lemon juice, salt, and pepper. Mash with a fork until slightly chunky but spreadable.
Toast the bread

Toast the sourdough bread slices until golden brown and crispy. Drizzle each slice with remaining olive oil while still hot.
Poach the eggs

Bring a medium pot of water to a gentle simmer. Add white vinegar. Create a gentle whirlpool with a spoon, then carefully crack each egg into the water. Poach for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain.
Assemble the toast

Spread the mashed avocado mixture evenly on each toast slice. Top each with a poached egg. Season with additional salt and pepper to taste.
Add finishing touches

Sprinkle with red pepper flakes, chopped chives, and optional radish slices and smoked paprika. Drizzle with remaining lemon juice right before serving.

Avocado Egg Toast

Ingredients

Instructions

Nutritional Information