Avocado Toast with Poached Egg

Ingredients

• 4 slices whole wheat bread

• 4 eggs

• 2 avocados

• 1 lemon

• 1 tablespoon olive oil

• Chili flakes to taste

• 1 tablespoon vinegar

• Salt and pepper to taste

Instructions

1. Bring a pan of water to a gentle boil with a pinch of salt and 1 tablespoon of vinegar.

2. Lower the heat so the water is hot but not bubbling.

3. Crack the eggs carefully into small cups. Create a gentle whirlpool in the water and slide in the eggs one by one. Keep the water just below boiling and poach the eggs for about 3 minutes.

4. Remove the eggs carefully with a slotted spoon and let them drain well.

5. Halve the avocados and scoop out the flesh.

6. Mash the avocado in a bowl with a fork. Season with chili flakes, lemon juice, salt, and olive oil.

7. Toast the bread slices.

8. Spread the avocado mixture over each toast. Place a poached egg on top and finish with a sprinkle of pepper and salt to taste.

Storage advice

Best served fresh. You can store the avocado spread separately in the refrigerator for up to 1 day (covered to prevent browning).

Nutritional information