Ingredients:

  • 1 slice (1.5 oz / 42g) sourdough bread
  • 1/2 medium (3 oz / 85g) avocado
  • 1 tsp (5ml) lemon juice
  • 1/4 tsp (1.5g) sea salt
  • 1/8 tsp (0.5g) black pepper
  • 1/8 tsp (0.5g) red pepper flakes
  • 1 large (50g) egg
  • 1 tbsp (15ml) white distilled vinegar
  • 1 pinch (0.5g) salt

Instructions:

  1. Scoop the avocado flesh into a small bowl, add lemon juice, salt, and pepper, and mash with a fork until mostly smooth with a few chunks for texture.
  2. Fill a saucepan with water, add vinegar and salt, and bring to a light simmer. Note: Don't let it reach a rolling boil or the bubbles will tear the egg whites.
  3. Crack the egg into a ramekin. Note: This ensures no shells end up in your pot.
  4. Create a gentle whirlpool in the simmering water, and slide the egg into the center.
  5. Cook the egg for 3 minutes until the white is set but the yolk is still liquid (or 4 minutes for a jammy center).
  6. Lift the egg with a slotted spoon and pat dry on a paper towel. Note: This prevents a puddle of water from soaking into your toast.
  7. Toast the sourdough bread until golden brown and rigid.
  8. Spread the mashed avocado in a thick layer over the toast.
  9. Center the poached egg on top.
  10. Garnish with red pepper flakes and sea salt.