# What's Needed:
→ Bread
01 - 2 slices sourdough or country-style bread
→ Avocado
02 - 1 ripe avocado, room temperature
03 - 1 teaspoon fresh lemon juice
04 - Kosher salt and freshly ground black pepper, to taste
→ Eggs
05 - 2 large eggs
06 - 1 tablespoon distilled white vinegar (for poaching water)
→ Toppings
07 - 2 tablespoons chili crisp (crunchy chili oil)
08 - Fresh herbs (chives, cilantro, or parsley), finely chopped, for garnish (optional)
09 - Flaky sea salt, to taste
# How To Make It:
01 - Toast the bread slices until golden and crisp; set aside on a rack to keep crisp.
02 - Halve the avocado, remove the pit, scoop the flesh into a bowl, add lemon juice, salt and pepper, and mash with a fork until mostly smooth with some texture.
03 - Fill a medium saucepan with water and bring to a gentle simmer over medium heat; add the white vinegar to the water.
04 - Crack each egg into a small bowl, create a gentle vortex in the simmering water, slide an egg into the center and poach 2–3 minutes for a runny yolk or longer for firmer yolk; use a slotted spoon to lift the egg and drain excess water. Repeat with the second egg.
05 - Evenly spread the mashed avocado across each toasted slice, pressing slightly to create a stable base.
06 - Place one poached egg on each avocado-covered toast, positioning it centrally for even coverage.
07 - Drizzle 1 tablespoon chili crisp over each toast, scatter chopped herbs and flaky sea salt to taste, and serve immediately.
