Bring a shallow pot of water to a gentle simmer: fill a saucepan with about 3–4 inches (8–10 cm) of water and heat until tiny bubbles appear on the bottom and the surface shows a few gentle ripples. A simmer (not a rolling boil) gives stable water that helps the egg whites wrap neatly around the yolk rather than shredding from violent agitation.

Add the vinegar to the poaching water once it’s simmering. The acid (white vinegar) helps the egg whites coagulate more quickly, producing a neater poached egg. Use a mild vinegar so it doesn’t flavor the egg.

Prep the avocado while the water heats: halve the avocado, remove the pit, scoop the flesh into a bowl and mash with a fork until mostly smooth but with some small chunks for texture. Add 1 tablespoon lemon juice, 1/4 teaspoon flaky sea salt, a pinch of freshly ground black pepper and 1/4 teaspoon crushed red pepper flakes. Mashing releases the avocado’s fat and creates a spread that will combine with the yolk; the lemon brightens the flavor and slows browning.

Toast the bread: brush both sides of each slice lightly with 1 teaspoon olive oil and toast in a preheated skillet over medium heat (or under a broiler) until golden and crisp, about 2–3 minutes per side in a skillet. Toasting provides a sturdy, slightly crunchy base so the bread won’t sog when the egg yolk runs; the olive oil helps the crust crisp and adds flavor.

Create a gentle vortex in the simmering water: using a spoon, stir the water to create a slow whirlpool (only necessary if poaching one egg at a time). The vortex helps the egg white wrap around the yolk for a tight, restaurant-style poached egg. If poaching two eggs, skip the vortex and drop them in at opposite sides to avoid collision.

Crack each egg into a small ramekin or cup (this makes a clean transfer). Gently slide one egg into the simmering water near the surface. Poach for 3 minutes for a runny yolk or 3 1/2–4 minutes for a slightly jammy center. Shorter times keep the yolk luscious; longer times set the white fully.

Remove the poached egg with a slotted spoon and drain on a paper towel or kitchen towel briefly to remove excess water. Lightly season with a pinch of flaky sea salt. Draining prevents watery pockets on the toast and the finishing salt enhances flavor.

If needed, repeat to poach the second egg. While the second egg cooks, keep the first in warm (not boiling) water or in a covered dish to maintain temperature.

Assemble: spread half the seasoned mashed avocado onto each toasted slice, leaving a little border to keep it tidy. The textured avocado layer creates a bed that catches the yolk and spreads flavor across every bite.

Place a poached egg gently on top of each avocado-topped toast. Sprinkle each with a pinch of flaky sea salt, a light dusting of freshly ground black pepper, and an extra pinch of crushed red pepper flakes for heat. Finish with a tiny drizzle (about 1/4 teaspoon) of olive oil or a small pat of optional butter for gloss and mouthfeel.

Serve immediately so the yolk is warm and runny. Encourage diners to press the egg slightly so the yolk mingles with the avocado and soaks into the toasted bread — that’s the delicious moment.