Avocado Toast

Start the poaching water: Fill a medium saucepan with about 3 inches of water. Add vinegar and a pinch of salt. Bring to a gentle simmer - you want small bubbles rising but not a rolling boil.

Toast the bread: Toast your sourdough slices until golden brown and crispy on the outside but still slightly soft inside. Good sourdough should have a nice crunch.

Prepare the avocado: Cut avocados in half, remove pits, and scoop flesh into a bowl. Add lemon juice and a pinch of salt. Mash with a fork to your desired consistency - some prefer chunky, others smooth.

Crack eggs into cups: Crack each egg into a small cup or ramekin. This makes it easier to slide them into the water smoothly without breaking the yolk.

Create a vortex: Stir the simmering water in a circular motion to create a gentle whirlpool. This helps the egg white wrap around the yolk for a neat shape.

Poach the eggs: Gently slide one egg into the center of the vortex. Cook for 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with second egg.

Assemble the toast: Spread a generous layer of mashed avocado on each toast. Drizzle with olive oil. Carefully place a poached egg on top of each.

Add the toppings: Sprinkle everything bagel seasoning over the eggs and avocado. Add microgreens, a pinch of red pepper flakes, and fresh black pepper. Finish with flaky sea salt.

Serve immediately: Serve right away while the toast is still warm and crispy. Cut into the egg to let the golden yolk run over the avocado. Enjoy with a California morning and a good cup of coffee.