Avocado Toast with Poached Egg

Instructions

1. Prepare the Avocado

   • Cut the avocado in half lengthwise and remove the pit.

   • Scoop the flesh out into a bowl.

2. Mash and Season the Avocado

   • Use a fork to mash the avocado flesh until it reaches a creamy consistency.

   • Add the following ingredients to the mashed avocado:

     • Lemon juice

     • A pinch of salt

     • A pinch of black pepper

     • A pinch of garlic powder

     • A dash of chili flakes

     • Olive oil

   • Mix all the ingredients together until well combined.

3. Prepare the Toast Base

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

4. Prepare Poaching Water

   • Fill a medium pot or deep pan 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.

5. Heat Water and Create Whirlpool

   • 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 or whisk to stir the simmering water in a circular motion to create a gentle whirlpool.

6. Poach the Egg

   • 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 in the simmering water.

   • 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).

7. Assemble and Serve

   • 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.

   • Serve immediately.