Avocado Toast with Poached Egg

Ingredients

• 2 slicessourdough bread
• 1 pieceavocado
• 1 pieceegg
• 0.5 piecelemon
• 0.25 tspchilli flakes
• 1 tbspwhite vinegar
• 0.25 tspflaky sea salt
• 0.125 tspblack pepper
• 1 tspextra virgin olive oil
• 1 cupmixed salad greens
• 6 piececherry tomatoes

Method

1. 1

   Fill a small saucepan with about 8 cm of water, add the white vinegar, and bring to a gentle simmer over medium heat — you want small bubbles, not a rolling boil.

2. 2

   While the water heats, toast the sourdough slices in a toaster or under the grill until golden and crisp.

3. 3

   Halve the avocado, remove the stone, and scoop the flesh into a bowl. Add a squeeze of lemon juice, a pinch of flaky salt, and a crack of black pepper, then smash with a fork to your preferred texture — chunky or smooth.

4. 4

   Crack the egg into a small cup or ramekin. Use a spoon to swirl the simmering water into a gentle whirlpool, then slide the egg into the centre. Cook for 3 minutes for a runny yolk, then lift out with a slotted spoon and rest briefly on a paper towel.

5. 5

   Halve the cherry tomatoes and toss with the salad greens and a tiny drizzle of olive oil to make a simple side salad.

6. 6

   Spread the smashed avocado generously over both toast slices, place the poached egg on top, and finish with chilli flakes, a little more flaky salt, and a final squeeze of lemon. Serve immediately alongside the salad.