Avocado Toast* Recipe

BREAKFAST brunch

1. 1

   Toast the multigrain bread slices in a toaster or oven until golden and crisp.

2. 2

   Halve and pit the avocados, scoop the flesh into a bowl, and mash with lemon juice, olive oil, salt, and pepper until smooth but still a touch chunky.

3. 3

   Fill a wide saucepan with 4–5 inches of water, bring to a simmer, add white vinegar, and poach the eggs for 3–4 minutes for a set white and runny yolk. Remove with a slotted spoon and drain.

4. 4

   Wash and thinly slice the heirloom tomato.

5. 5

   Rinse and dry the arugula; toss with a light drizzle of olive oil and a pinch of salt if desired.

6. 6

   Spread a generous layer of avocado mash on each toast slice.

7. 7

   Top half of the toasts with tomato slices and a handful of arugula; top the remaining slices with a poached egg.

8. 8

   Thinly slice the radishes and arrange over the toasts; drizzle with aged balsamic.

9. 9

   Sprinkle candied pumpkin seeds over the toasts for crunch. Finish with a light crack of pepper and an extra pinch of salt if needed.