Asian-Style Egg Toast with Avocado

1.Start by toasting the whole grain bread slices in a toaster or on a skillet until they are golden brown and crispy.

2.While the bread is toasting, prepare the avocado. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash the avocado with a fork until creamy and season with salt and pepper to taste. Set aside.

3.Next, bring a small pot of water to a gentle simmer. Add the rice vinegar to the water. This will help the egg whites to coagulate faster when poaching.

4.Crack each egg into a small bowl or ramekin. Gently slide one egg into the simmering water. Repeat with the second egg, making sure not to crowd the pot. Poach the eggs for about 3-4 minutes for a runny yolk or longer if you prefer a firmer yolk.

5.While the eggs are poaching, prepare the sesame dressing. In a small bowl, mix the soy sauce and sesame oil together. Set aside.

6.Once the eggs are done, carefully remove them from the water using a slotted spoon and let them drain on a paper towel.

7.To assemble the dish, spread a generous amount of the mashed avocado on each slice of toasted bread. Place a poached egg on top of the avocado on each slice.

8.Drizzle the soy-sesame dressing over the eggs and sprinkle sesame seeds on top for added crunch and flavor.

9.Garnish with fresh cilantro leaves and serve immediately.