1. Prepare the Avocado:

• • • Cut the ripe avocado in half, remove the pit, and scoop the flesh into a bowl.
    • Use a fork to mash the avocado until it reaches your desired level of smoothness or chunkiness.
    • Season with a pinch of salt, black pepper, and red pepper flakes if you like it spicy.
    • Stir well to combine the seasonings with the avocado.

2. Toast the Bread:

• • • Toast the slices of whole-grain bread until they are crispy and golden brown.
    • You can use a toaster, oven, or stovetop for toasting.

3. Poach the Eggs:

• • • Fill a large saucepan with water, about 3 inches deep.
    • Bring the water to a gentle simmer over medium heat.
    • Add a splash of vinegar to the simmering water; this will help the eggs stay together during poaching.
    • Carefully crack one egg into a small bowl or ramekin.
    • Create a gentle whirlpool in the simmering water using a spoon.
    • Slowly slide the egg into the center of the whirlpool.
    • Poach the egg for about 3-4 minutes for a runny yolk, or longer if you prefer it more cooked.
    • Use a slotted spoon to carefully remove the poached egg and place it on a paper towel to drain excess water.
    • Repeat the process for the second egg.

4. Assemble the Avocado Toast:

• • • Spread the mashed avocado evenly onto the toasted whole-grain bread slices.

5. Add the Poached Egg:

• • • Carefully place one poached egg on top of each avocado-covered toast.

6. Season and Garnish:

• • • Season the poached eggs with a pinch of salt and black pepper.
    • Garnish with fresh herbs like chopped cilantro, chives, or parsley if desired.

7. Serve Hot:

• • • Your Avocado Toast with a poached egg is ready to be served.
    • Enjoy it while it’s hot, and you can serve it with sliced cherry tomatoes or a side salad for added freshness and nutrition.