Egg and Avocado Toast
Avocado toast is a better dish when the egg is taken seriously. Poached eggs are the correct choice: the yolk stays liquid inside a set white, and when the yolk breaks, it runs into the avocado and creates a secondary sauce that improves the entire piece of toast. The avocado must be seasoned before it is spread. Unseasoned avocado is flavorless regardless of what goes on top. Smash it with a fork, add salt, a squeeze of lemon or lime, and taste it before it touches the bread. The bread should be thick-cut sourdough, toasted until genuinely crisp, so it does not collapse under the avocado and the egg. A wet, soggy piece of toast is a structural failure. The egg is poached in barely simmering water with a small amount of vinegar, which tightens the whites quickly and prevents them from spreading into wisps. Trim any ragged whites before plating. The yolk should be completely liquid. A set yolk eliminates the sauce.
Instructions
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Boil the eggs for exactly 7 minutes (from a rolling boil). Transfer to ice water for 2 minutes, then peel. The yolks should be jammy — set at the edges, soft and orange in the center.
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Toast the sourdough until deeply golden and crisp.
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Halve the avocado, remove the pit, and scoop the flesh onto the toast. Smash roughly with a fork — you want some texture, not a smooth paste. Season with lemon juice, flaky salt, and pepper.
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Halve the eggs and place on top of the avocado, cut side up. Press down gently so they nestle into the avocado.
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Finish with a drizzle of olive oil, red pepper flakes, and another pinch of flaky salt.
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