Avocado Toast with Poached Egg

Toast the Bread

Toast the sourdough slices in a toaster or under a broiler until deep golden and crisp.

Rub with Garlic

Immediately rub the cut side of the garlic clove firmly across one side of each warm toast slice.

Make the Avocado Smash

Scoop the avocado flesh into a small bowl.

Add the lemon juice, fine sea salt, and black pepper to the bowl.

Smash and stir with a fork until mostly smooth with a few small chunks remaining.

Poach the Eggs

Fill the saucepan with about 3 inches of water and bring to a gentle simmer over medium heat.

Add the white wine vinegar to the simmering water.

Crack one egg into a small ramekin or cup.

Stir the simmering water in a gentle circular motion to create a slow whirlpool.

Gently slide the egg from the ramekin into the center of the whirlpool.

Poach for 3 minutes for a runny yolk, then lift out with a slotted spoon and set on a paper towel.

Repeat steps 4c through 4f for the second egg.

Assemble

Spread half the avocado smash generously over each slice of toast.

Place one poached egg on top of each toast.

Drizzle each toast with a little extra-virgin olive oil.

Finish with a pinch of flaky sea salt and a pinch of red chili flakes over each egg.

Serve

Serve immediately while the toast is crisp and the egg yolk is still runny.