Avocado Toast with Poached Egg

Let's cook

1. 1

   Toast hard

   Toast the sourdough until it is genuinely crisp and deeply coloured, not just warm. Rub the cut side of the garlic clove across the hot surface and drizzle with olive oil.

   💡

   A soft slice collapses under the avocado. Toast it further than feels necessary.

2. 2

   Season the avocado properly

   Mash the avocado in a bowl with the lemon juice, a generous pinch of flaky salt, and black pepper. Taste it. Unseasoned avocado is the reason most versions of this are bland.

3. 3

   Set up the poach

   Bring a wide pan of water to a bare simmer — small bubbles on the base, no rolling boil. Add the vinegar. Crack each egg into a fine sieve first and let the loose watery white drain away.

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   Sieving the egg is what gives you a tidy poach instead of a cloud of white strands.

4. 4

   Poach

   Slide the eggs gently into the water and cook 3 minutes for a set white and fully runny yolk. Lift out with a slotted spoon onto kitchen paper to drain.

5. 5

   Assemble

   Spread the avocado thickly over the toast, top with a poached egg, and finish with red pepper flakes, flaky salt, cracked pepper, and greens.

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