Smashed Avocado Toast with Poached Egg

Prepare the Avocado Mash

1. Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
2. Add a squeeze of fresh lemon juice, a pinch of salt, and freshly cracked black pepper.
3. Mash the mixture with a fork until it reaches your desired consistency (chunky-smooth is recommended).

Poach the Eggs

4. Fill a medium saucepan with about 8 cm of water, add the white vinegar, and bring to a gentle simmer over medium heat. Do not let it boil vigorously.
5. Crack one egg into a small ramekin or cup.
6. Use a spoon to swirl the simmering water into a gentle whirlpool. Carefully slide the egg into the center of the vortex.
7. Cook for 3 to 4 minutes until the egg whites are fully set but the yolk remains soft. Carefully remove with a slotted spoon and drain on a paper towel. Repeat the process for the second egg.

Assemble and Serve

8. Toast the slices of sourdough bread until golden and crisp.
9. Divide the smashed avocado evenly between the toasted slices, spreading it edge-to-edge.
10. Place a warm poached egg on top of each toast.
11. Garnish with a drizzle of extra virgin olive oil, a pinch of chili flakes, and extra black pepper to taste. Serve immediately.