Smashed avocado on toast

Smashed avocado on toast with poached eggs on sourdough (I lightly toasted). If grill the toast could add oil on to bread to make crisper.

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Step 1

Prep the Avocado: In a small bowl, scoop out the avocado flesh and roughly mash it with a fork. Mix in a squeeze of lemon or lime juice, a pinch of flaky salt, and black pepper to taste. Set aside.

Step 2

Toast the Bread: Toast your bread of choice until it is golden brown and crispy. If you want, brush the bread lightly with olive oil or butter before toasting for extra richness.

Step 3

Poach the Eggs: Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar (if using) and stir the water briskly with a spoon to create a gentle vortex. Crack your egg into a small bowl, carefully slip it into the center of the vortex, and poach for 2.5 to 3 minutes for a runny yolk. Remove gently with a slotted spoon.

Step 4

Assemble: Spread the smashed avocado evenly over your toasted bread. Carefully place the poached egg on top of the avocado.

Step 5

Add the Chili Oil: Drizzle your desired amount of chili oil over the poached egg and the avocado, ensuring you get some of the crunchy chili bits if using a chili crisp

Step 6

Garnish: Top with flaky sea salt, cracked black pepper, and any extra garnishes like spring onions or coriander.