Avocado Toast with Poached Eggs

Instructions

Step 1: Toast the sourdough bread slices until golden brown and crisp.

Step 2: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Step 3: Add the lemon juice and salt to the avocado and mash until creamy with some texture remaining.

Step 4: Spread the mashed avocado evenly over the toasted bread slices.

Step 5: Fill a medium saucepan with water and bring it to a gentle simmer.

Step 6: Add the white vinegar to the water.

Step 7: Crack each egg into a small bowl.

Step 8: Create a gentle whirlpool in the simmering water and carefully slide in the eggs one at a time.

Step 9: Poach the eggs for 3–4 minutes until the whites are set and the yolks remain soft.

Step 10: Remove the eggs with a slotted spoon and drain briefly on a paper towel.

Step 11: Place one poached egg on top of each avocado toast.

Step 12: Season with black pepper and red pepper flakes.

Step 13: Drizzle lightly with olive oil if desired.

Step 14: Serve immediately while the eggs are warm and the yolks are runny.

Storage and Reheating Tips

Avocado toast is best enjoyed immediately after preparation.

Mashed avocado can be stored in an airtight container with plastic wrap pressed directly onto the surface for up to 1 day in the refrigerator.

Poached eggs can be stored in cold water in the refrigerator for up to 2 days.

To reheat poached eggs, place them in hot (not boiling) water for 30–60 seconds before serving.

Toast fresh bread just before serving to maintain its crisp texture.

Avoid freezing, as the avocado and eggs will lose their quality and texture.