Prep time: 5 mins | Cook time: 5 mins | Servings: 2
Ingredients
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2 slices sourdough or thick-cut artisan bread
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1 large ripe avocado
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2 large eggs
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1 tbsp fresh lemon juice
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1 tbsp white vinegar (for poaching)
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1 pinch flaky sea salt and freshly cracked black pepper
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1 tbsp chili crisp oil (or red pepper flakes)
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Optional toppings: Microgreens, toasted pumpkin seeds, or crumbled feta
Instructions
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Prep the Avocado Mash: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, a pinch of sea salt, and black pepper. Mash with a fork until desired texture—leave it slightly chunky for better toast stability.
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Toast the Bread: Toast your sourdough slices until golden brown and firm enough to support the toppings.
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Poach the Eggs: Fill a small pot with about 3 inches of water, add the vinegar, and bring to a gentle simmer over medium heat. Crack an egg into a small ramekin. Stir the water to create a gentle whirlpool, then slide the egg into the center. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
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Assemble: Thickly spread the avocado mash over both slices of toast. Top each with a poached egg.
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Garnish & Serve: Drizzle generously with chili crisp oil and sprinkle flaky sea salt on top. Garnish with microgreens or seeds if using. Serve immediately.
Author: swoosh0018
"Im Swoosh. Seeking the extraordinary in every corner & Exploring South Africa in Style" Football,Sports,Lifestyle,Food & Travel
