# Avocado Toast with Poached Egg

> Creamy smashed avocado on crispy sourdough topped with a perfectly runny poached egg. A quick, satisfying breakfast in under 15 minutes.

- **Prep:** 5 min
- **Cook:** 10 min
- **Total:** 15 min
- **Servings:** 2
- **Difficulty:** Easy
- **Category:** Breakfast
- **Tags:** breakfast, avocado, quick

## Ingredients

- 2 slices sourdough bread — thick cut
- 2 large eggs
- 1 large ripe avocado
- 1 tablespoon fresh lemon juice
- to taste red pepper flakes
- to taste flaky sea salt and black pepper
- 1 tablespoon white vinegar — for the poaching water
- 2 teaspoons extra-virgin olive oil

## Steps

1. Toast the sourdough slices until deep golden and crisp.
2. While the toast works, bring a small saucepan of water with the vinegar to a bare simmer. Crack an egg into a small bowl, then swirl the water and slide the egg in. Poach for 3 minutes for a runny yolk. Repeat with the second egg.
3. Halve and pit the avocado. Scoop the flesh into a bowl, add the lemon juice and a pinch of salt, and mash with a fork until chunky.
4. Spread the avocado over the toast, top each slice with a drained poached egg, and finish with olive oil, red pepper flakes, flaky salt, and black pepper.

## Notes

Use a ripe but not mushy avocado — it should yield gently to pressure.

For perfect poached eggs, use the freshest eggs you can find; the whites hold together better.

Make it vegan by skipping the egg and adding a sprinkle of toasted pumpkin seeds or hemp hearts for protein.