Avocado Toast with Poached Egg and Chili Flakes

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

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

3.Add 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.

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

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

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

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

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

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