avocado toast with poached egg recipes

## 1. The Foundation & Avocado Base

The biggest mistake people make is mashing the avocado until it's baby food. You want "texture."

* **The Bread:** A thick slice of **Sourdough** or **Challah**.

* *Tip:* Instead of a toaster, fry the bread in a pan with a little butter or olive oil until deeply golden and crunchy.

* **The Mash:** * 1 Ripe Avocado

* Squeeze of Lime Juice (prevents browning and cuts the fat)

* Pinch of Red Chili Flakes

* Salt & Cracked Black Pepper

* *Instruction:* Mash with a fork, leaving some small chunks for "bite."

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## 2. The Perfect Poached Egg

If you struggle with "spiderweb" egg whites, try the **Fine Mesh Sieve** trick.

1. **Strain:** Crack your egg into a fine-mesh sieve over a bowl. Let the watery, thin whites drain away for 30 seconds.

2. **The Simmer:** Bring a pot of water to a gentle simmer (small bubbles, not a rolling boil). Add 1 tbsp of white vinegar (it helps the whites set faster).

3. **The Drop:** Gently slide the egg from the sieve into the water. **Do not stir.**

4. **The Timing:** For a classic runny yolk: **3 minutes exactly**.

5. **The Finish:** Remove with a slotted spoon and dab the bottom on a paper towel to prevent a "watery" toast.

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## 3. Flavor Profiles (Choose Your Style)

| Style | Add-Ons | Finish With |

| --- | --- | --- |

| **The Californian** | Thinly sliced radishes & pickled red onions. | Everything Bagel Seasoning. |

| **The Mediterranean** | Crumbled Feta & cherry tomatoes. | A drizzle of Balsamic glaze. |

| **The Umami** | Sautéed mushrooms & a drop of truffle oil. | Shaved Parmesan cheese. |

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## Plating for the "Gram"

1. **Spread** the avocado edge-to-edge on your fried sourdough.

2. **Nestle** the poached egg right in the center.

3. **Garnish** with a sprinkle of flaky sea salt (like Maldon) and micro-greens or fresh cilantro.

4. **Slice** the yolk just before serving so it cascades down the sides of the bread.