Avocado Toast with Poached Egg

Method

1. 01

   Step 1: Get the water ready

   Boil the kettle. Pour the water into a small, wide saucepan to a depth of 7–8 cm, set it over medium heat and bring it to a bare simmer: small bubbles on the bottom, the surface almost still. Add the vinegar.

2. 02

   Step 2: Strain the eggs

   Crack each egg into a fine sieve set over a bowl and let it sit for 10–15 seconds so the thin, watery white drains away — this is what stops wispy strands in the pan. Tip each egg into its own small cup.

3. 03

   Step 3: Poach the eggs

   Stir the water gently to create a slow whirlpool, then lower the cup right to the surface and slide the first egg into the centre, followed by the second next to it. Poach for 3 minutes, until the white is completely opaque and firm and the yolk still yields when you press lightly with a spoon.

4. 04

   Step 4: Toast the bread

   While the eggs cook, toast the bread in a toaster or dry frying pan for 1–2 minutes per side, until the edges are golden and the surface is crisp.

5. 05

   Step 5: Smash the avocado

   Halve the avocado, remove the stone and scoop the flesh into a bowl. Add the lemon juice and a pinch of salt and mash roughly with a fork — a few chunks are a good thing.

6. 06

   Step 6: Build the toasts

   Spread the avocado thickly over the warm toast. Lift the eggs out with a slotted spoon, let the water drain and dab the bottoms on kitchen paper. Set an egg on each toast, drizzle with oil, season with salt and pepper and add chilli flakes if you like.