More About This Video

About This Video

2 thick slices artisan sourdough bread 1 large ripe avocado 2 large fresh eggs 1 tbsp fresh lemon juice 1 tbsp extra virgin olive oil (plus extra for brushing bread) 1 tbsp white vinegar (for poaching water) 1/4 tsp flaky sea salt (such as Maldon) 1/4 tsp freshly cracked black pepper 1/4 tsp red pepper flakes 1 tbsp fresh microgreens or baby arugula (for garnish) 1 tsp toasted hemp hearts or sesame seeds (optional, for crunch) Step-by-Step Instructions Prepare the Avocado Mash Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Add the lemon juice, extra virgin olive oil, a pinch of sea salt, and black pepper. Mash with a fork until creamy yet slightly textured with small chunks remaining. Poach the Eggs Bring a medium saucepan filled with about 3 inches of water to a gentle simmer (small bubbles, not a rolling boil). Stir in the white vinegar. Crack one egg into a small ramekin or fine-mesh sieve to drain off excess watery whites. Use a spoon to swirl the simmering water into a gentle whirlpool, then gently slide the egg into the center. Cook undisturbed for 3 to 3.5 minutes for a warm, runny yolk. Remove with a slotted spoon and transfer briefly to a paper-towel-lined plate to drain excess water. Repeat with the second egg. Toast the Bread Brush both sides of the sourdough slices lightly with olive oil. Toast in a skillet over medium heat until golden brown and crisp on the edges, or toast in a standard toaster. Assemble and Garnish Spread a thick layer of the mashed avocado evenly over each warm sourdough slice. Top each toast with a drained poached egg. Season with flaky sea salt, freshly cracked black pepper, and red pepper flakes. Finish with microgreens and toasted seeds for color and texture. Serve immediately.