Ripe avocado gets mashed with fresh lemon juice, salt, and pepper until creamy with just the right amount of texture, then piled onto thick slices of crusty bread toasted to a deep golden crunch. A gently poached egg sits right on top, its yolk still soft enough to spill into the avocado the moment you cut in. A sprinkle of red pepper flakes and flaky sea salt finishes it off with just the right amount of bite. It's simple, satisfying, and comes together in minutes, making it an easy go-to for a vegetarian breakfast or lunch. This one's proof that a handful of good ingredients, treated simply, can taste like way more than the sum of their parts.
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Fill a small saucepan with about 3 inches of water and bring to a gentle simmer over medium heat. Add the white wine vinegar.
Crack each egg into its own small bowl or ramekin. Use a spoon to stir the simmering water in one direction to create a gentle swirl, then slide one egg into the center of the swirl. Poach for 3 to 4 minutes, until the white is fully set and opaque but the yolk still yields when gently pressed. Lift out with a slotted spoon and set on a paper-towel-lined plate. Repeat with the second egg.
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