Avocado Toast with Perfect Poached Eggs

Toast the Bread: Toast 2 thick slices of sourdough or whole-grain bread in a toaster or on a hot skillet until golden brown and sturdy enough to hold the toppings.

Prepare the Avocado Spread: In a small bowl, mash 1 ripe avocado with 1 tablespoon of fresh lemon juice, 1/4 teaspoon of garlic powder, 1/4 teaspoon of sea salt, and a pinch of black pepper using a fork until creamy yet slightly chunky.

Prepare the Poaching Water: Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium-low heat (small bubbles should form at the bottom, but not a rolling boil). Stir in 1 tablespoon of white vinegar.

Poach the Eggs: Crack 1 fresh egg into a small ramekin or cup. Use a spoon to swirl the simmering water into a vortex/whirlpool. Carefully slide the egg into the center of the vortex. Repeat with a second egg. Simmer gently for 3–4 minutes until the whites are fully set and cooked through, but the yolks remain soft and runny. Remove with a slotted spoon and drain briefly on a paper towel.

Assemble & Serve: Spread the mashed avocado mixture evenly across the 2 slices of warm toast. Carefully place one poached egg on top of each toast slice. Season the eggs with a pinch of flaky sea salt, cracked black pepper, and optional red pepper flakes or microgreens right before serving.