Ingredients:

  • 2 ripe avocados (approx. 300g)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/8 tsp red pepper flakes
  • 4 large eggs
  • 1 tsp white vinegar
  • 4 slices thick-cut sourdough bread
  • 1 tbsp extra virgin olive oil
  • Fresh chives or microgreens for garnish
  • Cracked black pepper to taste

Instructions:

  1. In a small bowl, combine the scooped avocado flesh, lemon juice, salt, and red pepper flakes. Mash with a fork until mostly smooth but retaining a few small chunks.
  2. Fill a saucepan with water and bring to a very light simmer. Stir in the white vinegar.
  3. Crack each egg into a fine-mesh strainer to remove loose whites, then gently slide the egg into the simmering water. Cook for 3 to 4 minutes until whites are opaque but the center is soft.
  4. Toast the sourdough slices until the edges are mahogany-colored and crisp. Lightly brush the toasted surface with olive oil.
  5. Spread a generous layer of the avocado smash across the toast, top with a poached egg, and garnish with chives and cracked black pepper.