Like certain other members of my generation, I tend to dismiss trends without giving them a proper shot. That’s right, I’ve never seen Braveheart, and I think Mel Gibson’s attitude over the last two decades has born my decision out. Choices. But—knowing full well that I’m a slave to the sexy, sexy food blogger aesthetic—I love avocado toast. Fudging love it. Crisp some bread, smear that ripe avo, and add whatever sort of nonsense floats your boat.
Here, we feature a poached egg atop our toast, which makes a great brunch standout, but weekdays, Micah drizzles honey, red pepper flakes, and cilantro for pure Tuesday love. Afterall, nothing says fancy like instagramming your breakfast.
- 2 tablespoons unsalted butter
- 1 ripe avocado, pitted and sliced into segments
- 4 slices of sourdough
- Cilantro, washed and trimmed
- Salt, Pepper, & Red Chili Flakes, to taste
- Honey, to taste
- 4 large eggs
- 1 tablespoon white vinegar
- Water for poaching
- Fill a large stock pot ⅔ full with water. Add vinegar and bring to a rolling boil.
- Stir the water in one direction using a slotted spoon and then add one cracked egg while the water is still circulating. Cook the egg for 2-3 minutes if poaching soft. If you prefer a firmer poach, leave in for an additional 2 minutes. You can cook 2-3 eggs at a time if using a big enough pot; otherwise, cook one at a time.
- In a large skillet over medium heat, melt butter and toast bread, flipping once until desired crispness.
- Slice avocado into thin slices. Fan out onto each piece of toast and top with one poached egg each. Drizzle with honey, sprinkle with salt, pepper, & chili flakes, and top with fresh cilantro leaves.