Vibrant Breakfast Toast with Poached Eggs and Avocado

Toast 4 slices of whole wheat sourdough bread until golden brown and crispy. Set aside.

Prepare the poached eggs: Fill a medium pot with about 4 inches of water and bring to a gentle simmer. Add 1 tablespoon of white vinegar. Crack 4 large eggs individually into small bowls or ramekins. Gently slide each egg into the simmering water, ensuring the whites set around the yolk. Cook for 3-4 minutes for a runny yolk. Carefully remove with a slotted spoon and place on a paper towel-lined plate to drain excess water.

While eggs are poaching, halve 1 medium ripe avocado and scoop out the flesh. Mash gently with a fork or slice thinly, then season with flaky sea salt and freshly ground black pepper to taste. Slice 1 cup of cherry tomatoes in half. In a separate bowl, toss 2 cups of baby arugula or spinach with 1 teaspoon of extra virgin olive oil and a pinch of salt.

Assemble the toast: Divide the mashed or sliced avocado evenly between the 4 toasted bread slices. Top each with a generous portion of the dressed arugula/spinach and halved cherry tomatoes.

Carefully place one poached egg on top of the vegetables on each toast slice. Drizzle with the remaining 1 teaspoon of extra virgin olive oil, a sprinkle of flaky sea salt, freshly ground black pepper, and 1/4 teaspoon of red pepper flakes for a subtle kick.