Poached eggs on sourdough with avocado cream

Prepare the Avocado Cream: Mash the avocados with a fork, adding the lemon juice, salt, and pepper, until smooth and creamy.

Poach the Eggs: Fill a saucepan with water, about ¾ full, and heat it until it simmers (small bubbles, not a rolling boil).

Add 2 tbsp of vinegar to help the egg whites set around the yolks.

Crack each egg into a small bowl to ensure the yolk stays intact.

Stir the water to create a gentle whirlpool; this will help the egg white wrap around the yolk.

Carefully drop the egg into the center of the whirlpool.

Let it cook for about 3 minutes, keeping the water at a gentle simmer.

Remove with a slotted spoon and place on a paper towel to drain excess water.

Toast the sourdough slices until golden.

Spread the avocado cream over each slice.

Place one poached egg on each piece of toast.

Drizzle with olive oil and sprinkle with salt, pepper, and optional red pepper flakes.