Whole Grain Toast with Avocado and Poached Eggs

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, slice the cherry tomatoes in half and place in a small bowl. Drizzle with 1/2 tablespoon of olive oil, a pinch of salt, and pepper. Toss gently and set aside.

Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl. Add 1 teaspoon of lemon juice, 1/4 teaspoon of sea salt, and mash with a fork until slightly chunky but spreadable.

Finely chop 2 tablespoons of fresh chives and fold half into the avocado mixture, reserving the rest for garnish.

Toast 4 slices of whole grain bread until golden brown and crispy.

When the water is simmering (not boiling), crack each egg into a small cup or ramekin. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center of the whirlpool. Cook for 3 minutes for a runny yolk, or 4 minutes for a firmer yolk.

Using a slotted spoon, carefully remove the poached egg and place on a paper towel to drain. Repeat with the remaining eggs.

Spread the avocado mixture evenly on the toasted bread slices.

Top each toast with a poached egg, seasoning each egg with a pinch of salt and pepper.

Garnish with the seasoned cherry tomatoes, remaining chives, microgreens, a drizzle of the remaining olive oil, and a sprinkle of red pepper flakes.

Serve immediately while the eggs are still warm and the toast is crisp.