Avocado Mash Slices Recipe

Toast bread

Toast the two multigrain bread slices until golden and crisp (about 2–4 minutes in a toaster or 3–4 minutes under a broiler). Set aside on a rack so they stay crisp.

Prepare avocado

Halve the avocados, remove pits, and scoop flesh into a medium bowl. Mash with a fork until mostly smooth with some small chunks remaining for texture.

Season mash

Add 1 teaspoon extra-virgin olive oil, 1 tablespoon fresh lime juice, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper to the mashed avocado. Stir gently to combine and taste—adjust lime, salt, or pepper as desired.

Bring water to a simmer

Fill a medium saucepan with 4 cups of water, add 1/4 teaspoon salt and 1 teaspoon white vinegar (optional). Bring to a gentle simmer over medium heat—small bubbles should break the surface but not a rolling boil.

Poach eggs

Crack one egg into a small ramekin or cup. Create a gentle whirlpool in the simmering water using a spoon, then slip the egg from the cup into the center. Poach for 3 minutes for runny yolks or 3.5–4 minutes for slightly firmer yolks. Use a slotted spoon to lift the egg and transfer to a paper towel-lined plate to drain. Repeat with the second egg.

Trim if needed

If the whites have ragged edges, gently trim them with the edge of the spoon or kitchen scissors for a neat appearance.

Spread the seasoned avocado mash evenly over the two toasted multigrain slices, dividing it between them.

Place one poached egg on top of each avocado-covered toast, centering them.

Drizzle about 1 teaspoon extra-virgin olive oil evenly over both slices. Sprinkle about 1/4 teaspoon flaky sea salt and 1/4 teaspoon freshly ground black pepper across the toasts.

Squeeze the reserved lime wedge lightly over the toasts for a bright finish. Serve immediately while the eggs are warm.