Classic Avocado Toast with Poached Eggs

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Mash the avocado with a fork until it's creamy.

Add the lemon juice, salt, black pepper, garlic powder, chilli flakes, and olive oil to the avocado. Mix everything well until combined.

Fill a medium pot or deep saucepan with enough water to generously cover the eggs. Add a generous pinch of salt and about 2 tablespoons of vinegar to the water. The vinegar helps the egg whites set beautifully.

Bring the water to a boil, then immediately reduce the heat to a gentle simmer. You should see small, occasional bubbles, not a rolling boil.

Carefully create a whirlpool in the simmering water using a spoon. This helps the egg white wrap around the yolk.

Crack each egg into a separate small ramekin or cup first. Gently slip one egg into the center of the whirlpool.

Let the egg poach for 3-5 minutes, depending on how firm you like your yolk. For a perfectly runny yolk, aim for 3 minutes. The water temperature should remain at a gentle simmer, around 80°C (175°F).

Remove the poached egg with a slotted spoon and let any excess water drain off. Repeat the process for the second egg.

While the eggs are poaching, toast the whole-grain bread slices until they are golden brown and crispy.

Evenly spread the prepared avocado mixture over each slice of toasted whole-grain bread.

Place one perfectly poached egg on top of the avocado spread on each toast.

Serve your gourmet avocado toast immediately to enjoy the warm, runny yolk. You can enjoy it as is, or for a more complete meal, serve it alongside a fresh green salad.

Optionally, drizzle a little balsamic vinegar over the toast for an extra touch of tangy flavor.