Ingredients:

  • 1 thick slice Sourdough bread
  • 1/2 large ripe Hass Avocado
  • 1 tsp fresh Lime Juice
  • 1/8 tsp Garlic Powder
  • 1 large Organic Egg
  • 1 tsp Apple Cider Vinegar
  • 1/4 tsp Red Pepper Flakes
  • 1 pinch Flaky Sea Salt
  • 1/2 tsp Everything Bagel Seasoning

Instructions:

  1. Toast the sourdough bread. Place your 1 thick slice Sourdough bread in a toaster or under a broiler until deep golden and shatter crisp.
  2. Prepare the avocado. Scoop 1/2 large ripe Hass Avocado into a small bowl. Add 1 tsp fresh Lime Juice, 1/8 tsp Garlic Powder, and a tiny pinch of salt.
  3. Mash the mixture. Use a fork to press the avocado until mostly smooth but with small, buttery chunks remaining.
  4. Heat the poaching water. Fill a small pot with water and 1 tsp Apple Cider Vinegar. Bring to a light simmer—look for tiny bubbles like champagne, not a rolling boil.
  5. Crack the egg. Break 1 large Organic Egg into a small ramekin first.
  6. Poach the egg. Create a gentle whirlpool in the water and slip the egg into the center. Cook for 3 minutes until the whites are opaque and pillowy.
  7. Drain the egg. Remove with a slotted spoon and pat the bottom of the spoon on a paper towel.
  8. Assemble the base. Spread the avocado mash thick and even across the sourdough, reaching right to the very edges.
  9. Top with protein. Carefully place the poached egg in the center of the avocado mound.
  10. Season and serve. Sprinkle with 1/4 tsp Red Pepper Flakes, 1 pinch Flaky Sea Salt, and 1/2 tsp Everything Bagel Seasoning. Serve immediately while the toast is still warm.