Description

This avocado toast with poached eggs is the perfect breakfast or brunch dish. Creamy smashed avocado on toasted sourdough is topped with perfectly poached eggs, a sprinkle of chili flakes, and fresh microgreens. It's nutritious, satisfying, and ready in just 15 minutes.

Ingredients

• 2 slices sourdough bread
• 1 ripe avocado
• 2 large eggs
• 1 tbsp white vinegar
• Salt and pepper to taste
• Chili flakes for garnish
• Microgreens or sprouts for garnish

Instructions

1. Toast the bread until golden and crispy.
2. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and season with salt and pepper.
3. Bring a pot of water to a gentle simmer and add vinegar. Crack each egg into a small cup.
4. Create a whirlpool in the simmering water and gently slide the eggs in one at a time. Poach for 3-4 minutes for runny yolks.
5. Spread the mashed avocado on the toast. Using a slotted spoon, remove the poached eggs and place one on each toast.
6. Season with salt, pepper, and chili flakes. Garnish with microgreens and serve immediately.

Tips

• For extra flavor, add a squeeze of lemon juice to the avocado.
• If you're new to poaching eggs, use very fresh eggs as they hold their shape better.
• For a vegan version, omit the eggs and add cherry tomatoes or roasted chickpeas instead.