Ingredients:

  • 2 ripe avocados (approx. 12 oz / 340g)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 pinch red pepper flakes
  • 4 large eggs
  • 1 tbsp white distilled vinegar
  • 1 tsp salt
  • 4 thick slices sourdough bread (approx. 200g)
  • 2 tbsp unsalted butter

Instructions:

  1. In a medium bowl, combine the scooped avocado, lemon juice, salt, and pepper. Use a fork to mash until the texture is mostly smooth but retains a few small chunks.
  2. Fill a saucepan with water, add vinegar and salt, and bring to a light simmer. Create a gentle vortex by stirring the water in a circular motion.
  3. Crack one egg into a small ramekin, then slide it carefully into the center of the swirl. Poach for 3 minutes for a runny yolk, then remove with a slotted spoon and pat dry.
  4. Heat a skillet over medium heat and melt the butter. Place sourdough slices in the pan and toast until edges are mahogany-colored and the center is crisp.
  5. Spread a generous layer of the avocado mash over each slice of toast. Place two poached eggs atop the avocado and garnish with red pepper flakes and flaky sea salt.