Gourmet Avocado Sweet Potato Toast with Poached Egg and Peppery Arugula

1.Prepare the Arugula Salad: In a small bowl, gently toss the arugula with 1 teaspoon of olive oil, a pinch of salt, and a pinch of pepper. Set aside.

2.Toast the Bread: Toast the sourdough slices until golden brown and crisp. Set aside on serving plates.

3.Prepare the Poaching Water: Bring 4 cups of water and 2 tablespoons of vinegar to a gentle simmer in a medium saucepan (do not allow it to boil rapidly).

4.Poach the Eggs: Crack one egg into a small ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the vortex. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel-lined plate. Repeat with the second egg.

5.Prepare the Avocado Mash: While the eggs cook, halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the lime juice, salt, and pepper. Mash coarsely with a fork to maintain some texture.

6.Assemble the Toast: Generously spread the mashed avocado mixture evenly over the two slices of toasted sourdough.

7.Finish and Serve: Top each slice of avocado toast with half of the dressed arugula salad. Carefully place one warm poached egg on top of the arugula on each slice. Garnish with an optional sprinkle of red pepper flakes and serve immediately.