Avocado Toast with a Perfect Poached Egg

 

There is a reason why Avocado Toast remains the king of breakfast. It’s simple, nourishing, and looks like a piece of art on a plate. But the difference between "okay" toast and "restaurant-quality" toast lies in the details.

Today, I’m sharing my foolproof method for the creamiest avocado base and that elusive, perfect runny poached egg.

Ingredients:

• 1 thick slice of Sourdough bread (or your favourite artisanal loaf)
• 1 ripe Avocado
• 1-2 Fresh Eggs
• 1 tsp Lemon juice
• Red pepper flakes (for a little kick)
• Extra virgin olive oil
• Salt & freshly cracked black pepper
• Optional: Feta cheese, microgreens, or "Everything Bagel" seasoning.

Instructions:

1. The Perfect Avocado Base

Don't just slice it! In a small bowl, mash the avocado with lemon juice, a drizzle of olive oil, and a pinch of salt. Mashing it creates a "glue" that holds everything together and ensures flavor in every bite.

2. Toasting to Perfection

Toast your sourdough until it’s golden brown and sturdy enough to hold the toppings. For an extra chef's touch, rub a halved garlic clove over the warm, toasted bread.

3. The Masterclass Poached Egg

Bring a pot of water to a gentle simmer (not a rolling boil).
Add a splash of vinegar (it helps the whites congeal).
Create a gentle whirlpool with a spoon and crack your egg into the centre.
Cook for exactly 3 minutes for a liquid gold yolk.
Remove with a slotted spoon and pat dry on a paper towel.

4. The Assembly
Spread a thick layer of the avocado mash onto the toast. Carefully place the poached egg on top.

5. The Finishing Touch

Sprinkle with red pepper flakes, black pepper, and microgreens. Slice into the centre and let that yolk flow!