Avocado Toast with Poached Eggs

Ingredients

• 2 large, very fresh eggs (the fresher the egg, the better the poach)
• 2 thick slices sourdough bread (approx 80g each)
• 1 large ripe Hass avocado (approx 200g flesh)
• 1 tbsp fresh lemon juice
• 1 small clove garlic, halved
• 20ml (1½ tbsp) white wine vinegar (for poaching)
• ½ tsp dried chili flakes (Aleppo or regular)
• 1 tbsp extra virgin olive oil
• ¼ tsp flaky sea salt (such as Maldon)
• Freshly cracked black pepper, generously
• 1 tbsp fresh chives, finely snipped (to garnish)

Smart Substitutions

• ↔Use gluten-free seeded bread to make this coeliac-friendly
• ↔Top with smoked salmon (50g per serving) instead of eggs for an extra 12g protein and omega-3 fatty acids

How to Cook

1. 1

   Fill a medium saucepan with 8cm of water and add the white wine vinegar. Bring to a gentle simmer (85°C) — you want lazy bubbles, not a rolling boil. Toast the sourdough slices in a toaster or under a grill until deeply golden and crisp.

   4 min

   Vinegar lowers the water's pH, which causes egg whites to coagulate faster and wrap tightly around the yolk — the key to a beautifully compact poached egg.

2. 2

   Halve the avocado, remove the stone, and scoop the flesh into a bowl. Add lemon juice, a pinch of flaky salt, and black pepper. Mash with a fork to your preferred texture — a mix of smooth and chunky is ideal. Taste and adjust seasoning.

   2 min

   Add the lemon juice the moment you cut the avocado — it prevents oxidation (browning) and also brightens the flavour considerably.

3. 3

   Crack each egg into a separate small ramekin or cup. Create a gentle whirlpool in the simmering water with a spoon. Slide the first egg into the centre of the whirlpool. After 30 seconds, add the second egg. Poach for 3–4 minutes for a runny yolk.

   4 min

   Using very fresh eggs is the single biggest factor in successful poaching — the tight white in fresh eggs holds together, while older eggs spread into ragged wisps.

4. 4

   Rub each toasted sourdough slice with the cut face of the garlic clove. Divide the mashed avocado between the slices, spreading to the edges. Drain each poached egg on a folded paper towel for 10 seconds, then place on top. Drizzle with olive oil, scatter chili flakes, chives, and a final pinch of flaky salt.

   2 min

   Rubbing toast with raw garlic is a technique borrowed from bruschetta — it adds a gentle, aromatic garlic flavour without any harsh bite or the need to cook additional garlic.