Avocado Toast with Poached Egg and Chili Flakes

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

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

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

4In a medium saucepan, bring water to a gentle simmer and add the white vinegar (1 tablespoon).

5Crack each egg into a small bowl, then gently slide them into the simmering water one at a time. Poach the eggs (4 large) for about 3-4 minutes for a runny yolk or longer if you prefer them firmer.

6Once the eggs (4 large) are poached, use a slotted spoon to remove them from the water and let them drain on a paper towel.

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

8Top each avocado toast with a poached egg, and sprinkle with chili flakes (1 teaspoon) for a bit of heat.

9Garnish with fresh parsley if desired, and serve immediately.