Avocado toast ++

I didn’t understand the mass appeal of avocado toast until I ordered one at a restaurant that was served on crusty bread and topped with a perfect poached egg.

I’ve been thinking about that sandwich ever since, so today I’m going to try to recreate it and add a few of my own twists.

First things first: you need your mise en place before you really get rolling because all the action happens quickly. Fill a large pot with water up to the halfway mark and add a couple of glugs of plain vinegar. You can get that water simmering while you prepare everything else.

I’m making two sandwiches today so I’ve cracked two eggs into their own bowl.

For my avocado spread, I mashed two avocados, added 1/3 cup of chopped red onion, squeezed the juice of one lime into the mix, and seasoned with salt and pepper. This can be prepared the day before and kept, covered, in the fridge. I’ve also shredded 1/2 cup of white cheddar. Now it’s time to get to work.

I brush two pieces of crusty sourdough bread with olive oil and add a glug of oil into a non-stick pan, set at high. We’re going to toast these babies on both sides so that we get a golden brown exterior.

Set those toasts on a plate and paint on some of the avocado mixture.

Add the shredded cheese and your sandwich base is ready.

Time to poach our eggs. Using a wooden spoon, stir the simmering water to create a vacuum in the middle. That’s where we’re going to gently drop our eggs, one at a time, stirring after each egg goes in to create that opening in the middle.

Once the eggs are in, stop stirring and wait. I want a soft yolk, so after bathing in the water for two minutes, eggs come out—gently, one at a time, with a large spoon; tilt that spoon to get rid of excess water.

Place those eggs on paper towel so it can absorb any remaining moisture and then we are ready for plating. Using two spoons, gently place an egg on each toast.

Sprinkle the egg with finishing salt (I used flaky Maldive, which I love) and freshly ground pepper. I had some homemade pesto in the fridge, so I thinned that out with olive oil and drizzled the egg with that finishing sauce.

And there you have it: a silky poached egg on a bed of avocado and sharp cheddar—that’s my kind of avocado toast++.

— Trish Hennessy