Ingredients
Method
- Fill a small saucepan with about 3 inches of water. Add the white vinegar and bring to a gentle simmer — you want small bubbles, not a rolling boil.
- While the water heats, toast the rye bread slices to your preferred crispness.
- Scoop the avocado into a bowl and add the lemon juice, a pinch of salt, and chili flakes. Smash with a fork to your preferred texture — some people like it chunky, others prefer it smooth.
- Once the water is simmering, create a gentle swirl with a spoon. Crack one egg into a small cup, then slide it gently into the centre of the swirl. Repeat with the second egg if the pot is large enough, or do them one at a time.
- Poach for 3 minutes for a runny yolk, or 4 minutes for a firmer set. Remove with a slotted spoon and rest briefly on a paper towel to drain.
- Spread the smashed avocado generously over both slices of toast.
- Place one poached egg on each slice. Season with salt and black pepper.
- Add any optional finishes — microgreens, everything bagel seasoning, or a small drizzle of olive oil all work well here.
Notes
Rye bread keeps noticeably longer than white or whole wheat, which means less waste — a big deal when you are cooking for one. Buy one avocado at a time and choose ones that are firm but give slightly when pressed. If you accidentally buy one that is too firm, leave it on the counter for a day or two. Never refrigerate an unripe avocado — it stops ripening and the texture suffers. White vinegar for poaching costs almost nothing and is the single most reliable trick for keeping egg whites together.