Avocado Toast with Poached Egg

Instructions

1. Step 1

   Add the water and white vinegar to the saucepan. Bring to a gentle simmer over medium heat, then reduce to low heat.

   Timer: 5 min (fixed)

   Ingredients used: 1500.0 ml Water, 15.0 ml White Vinegar

   Cookware: saucepan

2. Step 2

   Place the avocado and lemon juice in the mixing bowl. Add ⅛ tsp (1 gr) salt and mash with the fork, leaving some texture.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Avocado, 10.0 ml Lemon Juice, 1.0 gr Salt

   Cookware: fork, mixing bowl

3. Step 3

   Toast the sourdough bread until crisp and golden.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Bread

   Cookware: toaster

4. Step 4

   Crack each egg into the cup, one at a time. Gently slide both eggs into the barely simmering water, leaving space between them.

   Ingredients used: 2.0 piece Egg

   Cookware: Cup, saucepan

5. Step 5

   Poach the eggs over low heat until the whites are set and the yolks remain soft, 3 to 4 minutes. Lift them out with the slotted spoon and drain briefly on kitchen paper.

   Timer: 4 min (fixed)

   Cookware: Paper towel, saucepan, slotted spoon

6. Step 6

   Place the toast on the plates and spread with the mashed avocado. Top each slice with a poached egg.

   Timer: 1 min (fixed)

   Cookware: plate

7. Step 7

   Drizzle with the extra virgin olive oil, then season with the remaining ⅛ tsp salt, ground black pepper, and red pepper flakes. Serve immediately.

   Ingredients used: 5.0 ml Extra Virgin Olive Oil, 0.5 gr Ground Black Pepper, 0.5 gr Salt, 0.25 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: plate