Tomato Avocado Toast with Poached Egg

By Chef B. Boukim

Prep: 10 min · Cook: 8 min · Total: 18 min · Serves 2

Ingredients

• 2 Thick slices of sourdough bread
• 1 large Ripe avocado
• 1 cup Cherry tomatoes, halved
• 2 Large eggs
• 1 tbsp White vinegar
• 1 tsp Fresh lemon juice
• 1/4 tsp Red pepper flakes
• 2 tbsp Fresh basil or microgreens
• 1 tbsp Extra virgin olive oil
• to taste Flaky sea salt and black pepper

Instructions

1. Bring a medium pot of water to a gentle simmer — small bubbles just barely breaking the surface. Add the white vinegar.
2. While the water heats, toast the sourdough slices until golden and crisp on both sides.
3. Halve the cherry tomatoes and place them in a small bowl. Toss with a pinch of salt, black pepper, and 1/2 teaspoon of olive oil. Let them sit while you prepare the rest.
4. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add the lemon juice, a pinch of salt, and black pepper. Mash with a fork to your desired consistency.
5. To poach the eggs: crack each egg into a small ramekin. Create a gentle whirlpool in the simmering water with a spoon, then slide the egg into the center. Poach for 3 minutes for a runny yolk.
6. Remove the poached eggs with a slotted spoon and drain on a paper towel. Season with salt and pepper.
7. To assemble: spread the mashed avocado generously over each slice of toast. Spoon the marinated cherry tomatoes over the avocado. Top each toast with a poached egg.
8. Finish with red pepper flakes, flaky sea salt, torn basil or microgreens, and a drizzle of olive oil. Serve immediately.