A modern Californian staple. The key is structural integrity: thick-cut, heavily toasted sourdough provides the rigid foundation for the rich, high-fat avocado mash and the unctuous, liquid gold of a perfectly poached egg.
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Toast the sourdough. It must be heavily toasted and sturdy enough to support the toppings without becoming soggy.
Prepare the mash. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Add the citrus juice and a pinch of salt. Coarsely mash with a fork, retaining some chunky texture.
the eggs. Bring a deep saucepan of water to a gentle . Add the vinegar. Create a gentle whirlpool with a spoon and slide the cracked eggs into the center. for exactly 3 minutes for liquid yolks.
Drain the eggs. Remove with a slotted spoon and dab the bottom of the spoon on a paper towel to remove excess water.
Assemble. Spread the avocado mash thickly over the toast. Place one egg on top of each slice.
Garnish immediately with flaky sea salt, black pepper, and red pepper flakes. Serve immediately.
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