Ingredients:

  • 1 slice (1.5 oz / 42g) Sourdough or Whole Grain bread
  • ½ medium (3 oz / 85g) Ripe Avocado
  • 1 tsp (5ml) Fresh lime juice
  • ⅛ tsp (0.75g) Sea salt
  • ⅛ tsp (0.3g) Cracked black pepper
  • 1 large (50g) egg
  • 1 tbsp (15ml) White distilled vinegar
  • 1 pinch (0.1g) Salt
  • ½ tsp (2g) Red pepper flakes
  • 1 tsp (5ml) Extra virgin olive oil

Instructions:

  1. Toast the bread until it reaches a mahogany-colored, shattering crust.
  2. Scoop the avocado into a bowl and mash with a fork until mostly smooth with some chunky pieces remaining. Fold in the lime juice, salt, and pepper, then spread a generous layer over the warm toast.
  3. Fill a saucepan with water, add white distilled vinegar and a pinch of salt, and bring to a light simmer.
  4. Crack the cold egg into a small ramekin and gently slide it into the simmering water without stirring. Cook for 3 minutes for a liquid yolk or 4 minutes for a jammy center.
  5. Lift the egg with a slotted spoon and gently dab the bottom on a paper towel to remove excess water.
  6. Place the egg centered atop the avocado toast, drizzle with extra virgin olive oil, and sprinkle with red pepper flakes.