Avocado Toast with Poached Eggs and Chili Flakes

Ingredients

• 100g Hass avocado, peeled, raw
• 101g Egg
• 64g Whole-wheat bread

Method

1. 1Fill a medium saucepan with water (about 4 inches deep) and bring to a gentle simmer over medium heat. Add a pinch of salt and a splash of white vinegar (about 1 tablespoon) to help the egg whites set quickly.
2. 2While the water heats, toast the 2 slices of whole wheat bread in a toaster or toaster oven until golden brown and crispy, about 2-3 minutes.
3. 3Meanwhile, cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a small bowl. Mash gently with a fork until you reach your desired consistency (chunky or smooth, your preference). Season lightly with salt and black pepper.
4. 4Once the water is simmering gently (small bubbles rising from the bottom, not a rolling boil), create a gentle whirlpool by stirring the water. Crack the first egg into a small cup or ramekin, then slide it into the center of the whirlpool. Poach for 3-4 minutes until the whites are set but the yolk remains runny.
5. 5Using a slotted spoon, carefully remove the first poached egg and place on a paper towel to drain briefly. Repeat with the second egg.
6. 6Divide the mashed avocado between the two toasted bread slices, spreading evenly to the edges.
7. 7Top each slice with one poached egg, centering it carefully. The runny yolk will cascade over the avocado beautifully.
8. 8Sprinkle with red chili flakes to taste (approximately 1 teaspoon total, divided between the two slices), a pinch of sea salt, and freshly cracked black pepper.
9. 9Serve immediately while the toast is still warm and crispy, and the egg yolk is warm and runny.