Ingredients:

  • 2 ripe avocados (approx. 300g)
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper
  • 4 slices sourdough bread (approx. 120g)
  • 4 large eggs
  • 1 tbsp white distilled vinegar
  • 1 pinch salt

Instructions:

  1. Mash 300g avocado flesh in a small bowl using a fork until slightly chunky. Stir in 1 tbsp lemon juice, 1/4 tsp sea salt, and 1/8 tsp black pepper until combined; set aside.
  2. Bring a pot of water to a gentle simmer. Stir in 1 tbsp white distilled vinegar and 1 pinch salt.
  3. Create a gentle whirlpool by stirring the water in a circular motion. Carefully drop the 4 eggs into the center of the vortex one at a time. Simmer for 3 to 4 minutes until the whites are fully set but the yolks remain runny.
  4. Remove the eggs with a slotted spoon and pat them dry on a paper towel.
  5. Toast 4 slices of sourdough bread until chestnut brown gold and crisp to the touch.
  6. Spread a generous layer of the avocado mixture across each slice of toast and place the poached eggs on top.