- 2 tablespoons white wine vinegar
- 2 eggs
- 2 slices whole grain rye bread
- 1 avocado
- olive oil
- sea salt and freshly ground pepper
- pinch red chili flakes (optional)
Heat a over medium heat. To poach the eggs, use a medium saute pan over medium-high heat. Add 2-3 cups of water, 1 teaspoon of salt and the vinegar. Bring to a simmer.
Crack each egg into its own ramekin or small bowl. With a spoon, stir around the perimeter of the pan. Carefully add each egg into the center of the pan. Poach until the eggs are set- about 3 minutes. Remove each the eggs using a slotted spoon.
While the eggs are cooking, toast the bread and smash 1/2 avocado on each piece of toast- seasoning with salt and pepper. Top with the poached egg. Drizzle with olive oil and top with chili flakes.