Avocado Toast & Poached Egg

📝 Ingredients

• 4 slices sourdough bread (160 g)
• 1 large very ripe avocado
• 4 very fresh eggs
• ½ lemon
• 1 tbsp white vinegar
• 2 tsp sesame seeds
• 4 fresh chive stalks
• Fleur de sel, black pepper

🍴 Utensils

• Saucepan
• Slotted spoon
• Toaster
• Small frying pan
• Small cup
• Bowl and fork

📖 Steps

1. Bring a pan of water at least 8 cm deep to a simmer: small bubbles should rise, but the water mustn't boil hard. Add the white vinegar, but no salt, which would make the white go stringy.
2. While the water heats, toast the sesame seeds in the small dry frying pan over a medium heat for 1 min until light golden, then tip them onto a plate. Finely snip the chives.
3. Cut the avocado in half, remove the stone and scoop the flesh into a bowl with a spoon. Mash it with a fork with the juice of the half lemon, a pinch of fleur de sel and some pepper, keeping a few small chunks.
4. Crack an egg into the small cup, then gently slide it into the simmering water, holding the cup right at the water's surface. Immediately repeat with a second egg at the other side of the pan: no more than 2 eggs at a time, or they'll stick together.
5. Leave to poach for 3 min without touching: the white should be set and the yolk still soft to the touch. Lift out the eggs with the slotted spoon and place them on a plate, then poach the remaining 2 eggs. Meanwhile, toast the bread in the toaster.
6. Spread each toast with smashed avocado, place a poached egg on top, then sprinkle with sesame seeds, chives, a pinch of fleur de sel and a grind of pepper. Serve immediately, 2 toasts per person.