Poached Eggs on Spicy Avocado Multigrain Toast

1. Poach the Eggs

Start by heating water in a large deep skillet. Add a generous pinch of kosher salt and ¼ cup of distilled white vinegar. When tiny bubbles start to appear at the bottom of the skillet, gently crack each egg into a small bowl and ease them into the water. Allow the eggs to poach for 3 to 5 minutes, keeping an eye on them until the whites are firm but the yolks remain runny. Once done, lift them out with a slotted spoon and set aside.

2. Prepare the Avocado Mash

While the eggs are poaching, scoop the flesh of two ripe Hass avocados into a medium bowl. Add 2 tablespoons of fresh lime juice, 2 tablespoons of minced scallion, 2 tablespoons of finely chopped cilantro, and a minced fresh hot red chile. Drizzle in 1 tablespoon of extra-virgin olive oil, and mash everything together with a spoon. Season the avocado mixture with salt and freshly ground black pepper to taste.

3. Assemble and Serve

Toast the slices of multigrain sandwich bread until they are golden and crisp. Spread a generous amount of the spicy avocado mash over each slice, creating a flavorful base. Carefully place a poached egg on top of the avocado toast. For a finishing touch, sprinkle some additional cilantro over the eggs, season with a little more salt and pepper, and drizzle with a touch of olive oil. Serve immediately.