Whole Grain Toast with Avocado & Poached Egg

Fill a medium saucepan with about 3 inches of water. Add 1 tablespoon of white vinegar and bring to a gentle simmer over medium heat.

While the water is heating, toast 2 slices of whole grain bread until golden brown and crisp.

Slice 1/2 avocado and place in a small bowl. Add a squeeze of juice from 1/4 lemon, 1/8 teaspoon of black pepper, and a pinch of flaky sea salt. Mash with a fork until slightly chunky but spreadable.

Slice 4 cherry tomatoes in half and set aside.

When the water is simmering (not boiling), crack 1 egg into a small ramekin or cup.

Create a gentle whirlpool in the water by stirring with a spoon, then carefully slide the egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk.

While the first egg cooks, crack the second egg into the ramekin. After the first egg has cooked for about 1 minute, add the second egg to the water using the same technique.

Using a slotted spoon, carefully remove the poached eggs and place on a paper towel to drain excess water.

Spread the mashed avocado evenly on both slices of toast.

Place the poached eggs on top of the avocado toast, one egg per slice.

Garnish with halved cherry tomatoes and 1/4 cup of microgreens or sprouts.

Drizzle 1 teaspoon of extra virgin olive oil over the top, and sprinkle with remaining flaky sea salt, freshly ground black pepper, and a pinch of red pepper flakes.