Avocado Toast with Poached Egg and Chili Flakes

Instructions

1. 1

   Toast the sourdough bread to your desired crispness. You can use a toaster or a pan.

2. 2

   While the bread is toasting, prepare for poaching the eggs. Fill a medium saucepan with about 3-4 inches of water and bring it to a gentle simmer. Add the white vinegar to the water.

3. 3

   Crack each egg into a separate small bowl or ramekin. Create a gentle swirl in the simmering water with a spoon, then carefully slide each egg into the center of the swirl. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.

4. 4

   While the eggs are poaching, mash the avocado in a small bowl with a fork. Mix in the fresh lemon juice, salt, and black pepper until well combined.

5. 5

   Spread the mashed avocado evenly over each slice of toasted sourdough. Once the eggs are cooked to your liking, carefully remove them from the water with a slotted spoon and gently place one on top of each avocado toast. Sprinkle generously with chili flakes and a drizzle of olive oil if desired. Serve immediately.