• Avocado — Opt for ripe, firm avocados. Soft enough to mash but not mushy.
• Bread — Sourdough or whole grain adds the best texture and flavour.
• Eggs — Fresh is best for perfect poaching.
• Lemon juice — Keeps the avocado bright and adds zing.
• Salt & pepper — For seasoning.
• Optional extras — Chili flakes, microgreens, crumbled feta, or a drizzle of good olive oil.

1. Toast your bread to your preferred shade of golden brown.
2. Mash the avocado — Halve, remove the pit, scoop into a bowl. Mash with a fork. Add a squeeze of lemon juice, salt and pepper.
3. Spread the mashed avocado evenly over the toast.
4. Poach the egg — Fill a saucepan with about 3 inches of water + a splash of vinegar. Bring to a gentle simmer. Crack the egg into a small bowl, then gently slide it in. Poach 3 minutes for a soft, runny yolk. Lift out with a slotted spoon and drain.
5. Assemble — Place the poached egg on top of the avocado toast.
6. Garnish — Chili flakes for heat, microgreens for freshness, or crumbled feta for a salty touch.

• Nutritional balance — Healthy fats from avocado, protein from the egg, complex carbs from the bread.
• Customization — Change the bread, add bacon, tomatoes, smoked salmon… it’s a blank canvas.
• Speed — Ready in under 10 minutes. Perfect for breakfast, brunch or a light dinner.

Avocado Toast with Poached Egg isn’t just food — it’s an experience. Quality ingredients, simple technique, and the quiet satisfaction of making something beautiful with your own hands.