Simple Poached Egg And Avocado Toast

Bring a pot of water to boil (use enough water to cover the eggs when they lay in the bottom).

Drop the metal rims (outer rim only) of two mason jar lids into the pot so they are laying flat on the bottom.

When the water is boiling, turn off the heat and carefully crack the eggs directly into each rim. Cover the pot and

Poach for 5 minutes (4 for super soft, 4:30 for soft, 5 or more for semi-soft yolks).

Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste.

Mash the ingredients together with a fork, keeping the texture slightly chunky.

Spread half the mash onto each piece of toast and garnish with some red pepper flakes and ground black pepper.

When the eggs are done, use a spatula to lift the eggs out of the water. Gently pull the rim off of the eggs (I do this right on the spatula,

Over the water) and place the poached eggs on top of the toast.