Avocado Toast with Poached Eggs on Multigrain Bread

Ingredients

• Multigrain bread 2 slices
• Avocado 1/2 medium
• Eggs 2 large
• Lemon juice 1 tsp
• Salt to taste
• Black pepper to taste

Method

1. Prepare the avocado spread. Cut the avocado in half, remove the pit, and scoop out the flesh into a bowl. Add 1 teaspoon of fresh lemon juice to prevent browning and season with a pinch of salt and pepper. Mash the avocado with a fork until creamy but still slightly chunky.
   Tip: Use ripe avocado that yields slightly to gentle pressure for the best creamy texture.
2. Toast the bread. Place the two slices of multigrain bread in a toaster or under a broiler. Toast until golden brown and crisp, about 3-4 minutes depending on your toaster.
   Tip: Toast to your preferred crispness but avoid burning for best flavor.
3. Poach the eggs. Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add a splash of vinegar if desired to help egg whites coagulate. Crack one egg into a small bowl. Create a gentle whirlpool in the water by stirring with a spoon, then gently slide the egg into the center. Let it cook for about 3 minutes for a runny yolk or 4 minutes for a firmer yolk. Remove with a slotted spoon and drain on paper towels. Repeat with the second egg.
   Tip: Use fresh eggs for the best poaching results and avoid stirring once the egg is in the water.
4. Assemble the toast. Spread the mashed avocado evenly over the toasted multigrain bread slices. Carefully place one poached egg on top of each slice. Sprinkle with additional salt and freshly ground black pepper to taste.
   Tip: Serve immediately while the eggs are warm for the best texture and flavor.

Pro tips

• If you don’t have a toaster, you can toast the bread in a dry skillet over medium heat until golden.
• For easier egg poaching, use a fine mesh sieve to strain the egg whites before cracking them into the water to remove excess watery whites.