Crispy Avocado Toast with Poached Egg and Sriracha Drizzle
Ingredients
- 2 ripe avocados
- 4 slices of whole grain bread
- 4 eggs
- 2 tbsp white vinegar
- 1 tbsp olive oil
- Salt and pepper to taste
- Sriracha sauce for drizzling
- Fresh cilantro leaves for garnish
Instructions
- Slice the avocados in half, remove the pit, and scoop out the flesh into a bowl. Mash the avocado with a fork and season with salt and pepper.
- Toast the whole grain bread slices until crispy and golden brown.
- Fill a medium saucepan with water and bring it to a simmer. Add the white vinegar.
- Crack an egg into a small bowl and gently slide it into the simmering water. Repeat for the remaining eggs.
- Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny.
- Remove the poached eggs with a slotted spoon and drain on a paper towel.
- Spread the mashed avocado onto each toasted bread slice.
- Top each avocado toast with a poached egg.
- Drizzle sriracha sauce over the eggs for a spicy kick.
- Drizzle olive oil over the avocado toast and garnish with fresh cilantro leaves.
- Season with additional salt and pepper if desired.
- Serve immediately while the eggs are still warm and runny.
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