Avocado Toast with Poached Egg

Cut the avocado in half lengthwise and remove the pit.

Scoop the flesh out into a bowl.

Mash the avocado until it reaches a creamy consistency.

A pinch of salt

A pinch of black pepper

A pinch of garlic powder

A pinch of chili flakes

Squeeze some lemon juice.

Mix all the ingredients together until well combined.

Spread the seasoned avocado mixture evenly onto slices of toasted whole-grain bread.

Fill a medium pot with water, ensuring it's deep enough to fully submerge an egg.

Add a generous pinch of salt to the water.

Add a splash of vinegar (like white vinegar or apple cider vinegar) to the water. This helps the egg white set faster.

Bring the water to a rolling boil over high heat.

Once boiling, immediately reduce the heat so the water maintains a gentle simmer (small bubbles rising, but not vigorously boiling).

Use a spoon to stir the simmering water in a circular motion to create a gentle whirlpool.

Crack the egg into a separate small dish or ramekin first (this helps ease it into the water and maintain its shape).

Carefully slide the egg from the dish into the center of the whirlpool.

Let the egg poach undisturbed for 3-5 min. The exact time depends on the size of the egg and your desired yolk consistency (less time for runnier yolks, more time for firmer yolks).

Using a slotted spoon, carefully lift the poached egg out of the water.

Allow any excess water to drain off.

Gently place the poached egg on top of the prepared avocado toast.

Drizzle 1 tbsp of balsamic vinegar on top of each bread.

Serve just like that or with a salad as a side.