Avocado Toast with Poached Egg

Instructions

1. Prepare the avocado
   Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add lemon juice, a pinch of salt, and pepper. Mash with a fork until mostly smooth but still with some texture. Set aside.
2. Toast the bread
   Brush both sides of the bread slices with olive oil. Toast in a skillet over medium heat until golden brown and crispy on both sides, about 2-3 minutes per side. Alternatively, toast in a toaster and then drizzle with olive oil.
3. Poach the eggs
   Bring a medium pot of water to a gentle simmer. Add white vinegar. Create a gentle whirlpool in the water with a spoon, then carefully crack each egg into a small cup and slide it into the water. Cook for 3 minutes for a runny yolk. Remove with a slotted spoon onto a paper towel to drain excess water.
4. Assemble the toast
   Divide the mashed avocado evenly between the toasted bread slices and spread it to the edges. Top each with a poached egg.
5. Add the finishing touches
   Sprinkle with red pepper flakes (if using), chopped chives, flaky sea salt, and a final drizzle of olive oil. Add freshly ground black pepper to taste and serve immediately.