Avocado Toast with Poached Eggs

Ingredients

• Sourdough bread 4 thin slices (120 g)
• Ripe avocados 2 small (200 g flesh)
• Eggs 4 large
• Lemon juice 2 tsp
• Extra-virgin olive oil 2 tsp
• White vinegar 1 tbsp
• Salt to taste
• Black pepper to taste
• Chili flakes to taste

Instructions

1. 1

   Bring a wide pan of water to a gentle simmer and add the vinegar.

2. 2

   Halve the avocados, remove the pits and scoop the flesh into a bowl. Mash with a fork, leaving some texture, and season with the lemon juice, salt and pepper.

3. 3

   Toast the bread until golden and crisp.

4. 4

   Crack each egg into a small bowl and slide it into the simmering water. Poach for 3-4 minutes, until the whites are set, then lift out with a slotted spoon and drain on paper towel.

5. 5

   Spread the avocado thickly over the toast.

6. 6

   Top each slice with a poached egg, drizzle with the olive oil and sprinkle with chili flakes and a pinch of salt.