Avocado Toast with Poached Eggs

Ingredients

• 2 slices sourdough bread
• 1 ripe avocado
• 4 fresh spinach leaves
• 2 large eggs
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/2 teaspoon chia seeds
• 6 roasted cherry tomatoes on the vine
• 1/4 teaspoon sea salt

Instructions

1. Toast the sourdough bread until golden brown and set aside.
2. In a small cast-iron pot, bring water to a gentle simmer and add a pinch of salt.
3. Crack the eggs into the simmering water and cook for 3-4 minutes until the whites are set but yolks remain runny.
4. While eggs cook, slice the avocado and arrange on a plate.
5. Top the toasted bread with sliced avocado, fresh spinach leaves, and a sprinkle of chia seeds and black pepper.
6. Carefully remove the poached eggs from the water and place in the center of the plate.
7. Arrange the roasted cherry tomatoes on the vine around the eggs.
8. Serve immediately with a golden spoon for serving.