Prep time: 15min
Cooking time: 15min
Servings: Around 4. Three regular-sized avocados will yield enough spread for around 4 pieces of bread.

For the avocado spread:

1. Avocado x 3, ripe

• Ripe avocados have usually turned brown (the colour you see in the picture), and they have a bit of give when squeezed.

• It should not feel mushy when squeezed. That's an overripe avocado, and it won't taste good.

2. Pink salt x ¼ tsp

3. Garlic powder x ½ tsp

4. White pepper powder x a few shakes

5. Ground paprika x ¼ tsp

6. Ground cumin x ¼ tsp

For the poached eggs:

1. Eggs

2. Water

3. Light-coloured vinegar

   • In my case, I'm using grain vinegar because that's what I have, but you can also use apple cider vinegar, rice vinegar, or even regular vinegar.

   • I don't really recommend regular vinegar because the taste is very strong, and I don't like my eggs to taste of vinegar. Rice or grain vinegar is my favourite because they don't flavour the egg at all!

1. Cut the avocados in half, remove the pit, and use a spoon to remove the avocado from its hard skin.

2. Mash the avocados with a fork.

3. Add the salt, pepper, paprika, garlic powder and ground cumin and mix well.

4. Taste your avocado spread and see if the salt-spice balance is to your liking. If not, adjust as necessary.

5. Poach the eggs. If you're not sure how to do this, watch this video.

6. Toast bread in the oven.

7. Assemble your avocado toast by layering avocado spread on the toast and topping it with a poached egg.

8. Optional: Sprinkle red chilli pepper flakes, parsley or some Japanese furikake on top.

9. Enjoy!