𝐒𝐭𝐞𝐩-𝐛𝐲-𝐒𝐭𝐞𝐩 𝐈𝐧𝐬𝐭𝐫𝐮𝐜𝐭𝐢𝐨𝐧𝐬 𝐭𝐨 𝐌𝐚𝐤𝐞 𝐏𝐨𝐚𝐜𝐡𝐞𝐝 𝐄𝐠𝐠 & 𝐀𝐯𝐨𝐜𝐚𝐝𝐨 𝐓𝐨𝐚𝐬𝐭 𝐰𝐢𝐭𝐡 𝐇𝐞𝐢𝐫𝐥𝐨𝐨𝐦 𝐓𝐨𝐦𝐚𝐭𝐨𝐞𝐬

Step 1:

1. Start by preparing the poached eggs. Bring a medium pot of water to a gentle simmer—not a rolling boil. Add the white vinegar, which helps the egg whites set faster.

2. Crack each egg into a small ramekin or cup. Stir the simmering water to create a gentle whirlpool, then carefully slide the first egg into the center. Let it poach for about 3 minutes for a runny yolk or 4–5 minutes for a firmer center. Use a slotted spoon to remove the egg and set it on a paper towel. Repeat for the second egg.

Step 2:

1. While the eggs are poaching, toast the bread slices to your desired level of crispness. A deep golden brown provides the best contrast to the creamy toppings.

2. In a small bowl, mash the avocado with a fork. Season it with sea salt, pepper, and an optional splash of lemon juice for brightness and to prevent browning.

Step 3:

1. Spoon the mashed avocado onto each piece of toast, spreading it evenly to the edges.

2. Top the avocado layer with the poached eggs, then scatter the heirloom tomato halves or quarters around and on top. Drizzle with olive oil, add a final sprinkle of salt and pepper, and garnish with chili flakes or herbs if desired.