Avocado Toast with Poached Eggs

Ingredients

• 2 large ripe avocados
• 4 slices thick-cut sourdough bread
• 4 large fresh eggs
• 1 tbsp white vinegar
• 2 tbsp extra virgin olive oil
• 1 clove garlic, halved
• 1/2 tsp red pepper flakes
• 1/2 lemon, juiced
• Flaky sea salt, to taste
• Freshly cracked black pepper, to taste
• 2 tbsp fresh chives, finely chopped

Instructions

1. Fill a large saucepan with 3 inches of water, add the white vinegar, and bring to a gentle simmer over medium heat. The water should have small bubbles but not be rapidly boiling.
2. While the water heats, toast the sourdough slices until golden brown and crisp. Immediately rub each slice with the cut side of the garlic clove and drizzle with olive oil.
3. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Add the lemon juice, a pinch of salt, and pepper. Mash with a fork to your desired consistency, leaving some chunks for texture.
4. Create a gentle whirlpool in the simmering water with a spoon. Crack each egg into a small bowl and gently slide it into the center of the whirlpool. Poach for 3 to 4 minutes for a runny yolk, or 5 minutes for a firmer set.
5. Divide the smashed avocado evenly among the toast slices and spread to the edges. Remove the poached eggs with a slotted spoon, letting excess water drain, and place one or two eggs atop each toast.
6. Season with flaky sea salt, freshly cracked black pepper, and red pepper flakes. Garnish with fresh chives and serve immediately.