Avocado Toast with Perfectly Poached Eggs

1.Start by toasting the slices of whole grain bread until they are golden brown and crispy. Set aside.

2.While the bread is toasting, prepare the avocado spread. Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

3.Add the lemon juice, salt, and black pepper to the avocado and mash it with a fork until you reach your desired consistency (smooth or chunky).

4.In a medium saucepan, bring water to a gentle simmer over medium heat. Add a splash of vinegar to help the eggs hold their shape while poaching.

5.Crack one egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs, cooking them for about 3-4 minutes for a runny yolk or longer if you prefer them firmer.

6.Once the eggs are cooked, use a slotted spoon to remove them from the water and place them on a paper towel to drain excess water.

7.Spread a generous amount of the avocado mixture on each slice of toasted bread.

8.Top each slice with a poached egg, and season with additional salt, black pepper, and red pepper flakes if desired.

9.Garnish with fresh cilantro or parsley for an extra touch of flavor and color.