A delightful twist on the classic avocado toast, topped with perfectly poached eggs and a sprinkle of cheese.
Bring a pot of water to a gentle simmer and poach the eggs until the whites are set but the yolks remain runny.
Add a splash of vinegar to the water to help the eggs hold their shape.
Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Use a spoon to easily scoop out the avocado flesh.
Mash the avocado with a fork and season with salt and pepper.
Leave some chunks for a more textured spread.
Toast the bread slices to your desired crispness.
For extra flavor, lightly butter the toast after toasting.
Spread the mashed avocado evenly over the toasted bread slices.
Use a spatula for an even spread.
Top each slice with a poached egg and sprinkle with grated cheese and chili flakes.
Serve immediately to enjoy the eggs warm and the cheese slightly melted.
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