Avocado Toast with Poached Eggs

It’s nutritious, flavorful, and a great way to start your day

Ingredients:

• 2 ripe avocados
• 4 slices of whole-grain or sourdough bread
• 4 large eggs
• 1 tbsp white vinegar (for poaching eggs)
• 1 tbsp olive oil
• 1 lemon, juiced
• Salt and black pepper to taste
• Optional toppings: cherry tomatoes, radishes, red pepper flakes, fresh herbs (like cilantro or chives), feta cheese

Instructions:

1. Prepare the Avocado Spread:
   • Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.
   • Mash the avocado with a fork until smooth or slightly chunky, depending on your preference.
   • Add the lemon juice, olive oil, salt, and pepper. Mix well.
2. Toast the Bread:
   • Toast the bread slices to your desired crispiness using a toaster or a grill pan.
3. Poach the Eggs:
   • Fill a medium saucepan with water and add the white vinegar. Bring to a gentle simmer over medium heat.
   • Crack each egg into a small bowl or cup.
   • Create a gentle whirlpool in the simmering water with a spoon, then carefully slide one egg into the center of the whirlpool.
   • Cook for about 3-4 minutes, or until the whites are set but the yolks are still runny. Repeat with the remaining eggs.
   • Remove the eggs with a slotted spoon and place them on a paper towel to drain.
4. Assemble the Toast:
   • Spread the mashed avocado evenly over each slice of toasted bread.
   • Top each with a poached egg.
   • Season with additional salt and pepper if desired.
   • Add optional toppings like cherry tomatoes, radishes, red pepper flakes, fresh herbs, or feta cheese.
5. Serve:
   • Serve immediately while the toast and eggs are warm.