Avocado Toast with Poached Egg

Ingredients

• Sourdough bread 2 slices
• Ripe avocado 1
• Large eggs 2
• Lemon juice 1 tsp
• Salt to taste
• Black pepper to taste
• Chilli flakes a pinch
• Butter or oil (for toasting, optional) 1 tsp

Method

1. Toast the sourdough slices until golden brown and crisp. You can toast them in a toaster, under the grill, or in a pan with a little butter or oil if desired.
2. While the bread is toasting, halve the avocado, remove the stone, and scoop the flesh into a small bowl. Add the lemon juice, salt, and pepper.
3. Mash the avocado with a fork until it reaches your desired consistency. It can be smooth or slightly chunky.
4. Bring a small saucepan of water to a gentle simmer. Carefully crack each egg into a separate ramekin or small bowl.
5. Gently slide the eggs from the ramekins into the simmering water. Poach for 3-4 minutes for a runny yolk, or longer for a firmer yolk.
6. Using a slotted spoon, carefully lift the poached eggs out of the water and drain any excess water.
7. Spread the mashed avocado evenly over the toasted sourdough slices.
8. Top each avocado toast with a poached egg. Sprinkle with chilli flakes, and add a final grind of black pepper if you like.