Loaded Avocado Toast

Ingredients

Instructions

1. 1

   Toast the gluten-free bread in a toaster or under a broiler until golden and crispy, about 2-3 minutes. Set aside.

2. 2

   POACHING SETUP: Fill a medium saucepan with about 3 inches of water (enough to fully cover an egg). Add a splash of white vinegar (about 1 tablespoon - this helps the whites hold together). Bring to a gentle simmer over medium heat - you want small bubbles rising from the bottom, not a rolling boil.

3. 3

   While water heats, mash the avocado in a bowl with lemon juice, 1/4 teaspoon salt, and a pinch of pepper. Mash to your preferred consistency - chunky or smooth.

4. 4

   POACH THE EGGS: Crack each egg into a small cup or ramekin (this makes them easier to lower gently). Stir the simmering water in a circle to create a gentle whirlpool. Slowly lower the cup to the water's surface and tip the egg into the center of the swirl. The swirling water helps wrap the whites around the yolk. Poach 3-4 minutes for a runny yolk (the whites should be fully opaque and set). Use a slotted spoon to lift the egg out, letting water drain. Touch the yolk gently - it should feel soft and jiggly, not firm.

5. 5

   Spread the mashed avocado generously on each toast, going all the way to the edges. Carefully place a poached egg on top of each.

6. 6

   Arrange halved cherry tomatoes around the egg. Scatter microgreens on top. Sprinkle with everything bagel seasoning and red pepper flakes. Serve immediately while the egg is warm.