Done right, avocado toast is a revelation — not the tired Instagram cliché, but a genuinely satisfying meal that takes 15 minutes and consistently earns compliments. The key: good sourdough toasted to blistered perfection, properly seasoned smashed avocado (not a paste, but a rough mash with texture), and poached eggs that are genuinely runny in the center.
Toast sourdough slices until deeply golden and properly crunchy — not just lightly browned. While hot, rub each slice with the cut side of the garlic clove. This infuses the bread with a subtle garlic flavor without being overpowering.
Halve the avocados, remove pits, and scoop into a bowl. Add lemon juice and a generous pinch of flaky salt. Mash roughly with a fork — you want some texture, not a smooth paste. Taste and adjust seasoning.
Bring a medium saucepan of water to a gentle simmer (not boiling). Add white vinegar. Crack each egg into a small cup first. Create a gentle swirl in the water with a spoon, then slide in one egg at a time. Poach for exactly 3 minutes for a runny yolk. Remove with a slotted spoon onto a paper towel.
Spread generous smashed avocado on each toast, piling it high. Place a poached egg on top of each. Drizzle with olive oil, scatter red chili flakes, and finish with a pinch of flaky sea salt. Add any optional toppings.
Avocado toast does not wait. Serve right away so the toast stays crisp and the egg yolk is still runny.
For 2 servings
