Goat Cheese & Avocado Toast Recipe

Prepare bread

Preheat a skillet or grill pan over medium heat. Brush both sides of each sourdough slice lightly with the extra-virgin olive oil (about 1/2 tbs per slice total). Toast the bread in the skillet 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack or plate.

While still warm, sprinkle the toasts lightly with half of the sea salt and half of the black pepper to season the base.

Prepare goat cheese spread

Crumble the goat cheese into a bowl. Add 1/2 tablespoon of lemon juice (from the lemon), 1/2 teaspoon of olive oil, and whisk or mash with a fork until smooth but still slightly textured. If needed, add 1–2 tsp water to loosen to a spreadable consistency.

Prepare avocado

Halve, pit and scoop the avocado flesh into a separate bowl. Add 1/2 tablespoon lemon juice, the remaining pinch of sea salt and black pepper, and mash with a fork leaving some small chunks for texture. Stir in the red pepper flakes. Taste and adjust seasoning.

Spread about 1.5 oz (approx. 3 tbs) of the goat cheese mixture evenly over each toasted slice. Top each with a generous layer of the mashed avocado (about 1/2 of an avocado per toast). If using microgreens or arugula, scatter a small handful on top of the avocado now.

Poach eggs

Fill a medium saucepan with the 1200 ml of water and bring to a gentle simmer (not a rolling boil). Add the white vinegar. Reduce heat so the surface shows small gentle bubbles. Crack one egg into a small cup. Create a gentle whirlpool in the water with a spoon and slip the egg from the cup into the center. Poach 3 minutes for a runny yolk or 3.5–4 minutes for a slightly firmer yolk. Use a slotted spoon to lift the egg, drain briefly on paper towel. Repeat for each egg, using fresh water movement or stirring between eggs if needed.

Trim any ragged white from the eggs with the spoon and season each poached egg with a light pinch of flaky sea salt.

Place one poached egg on each prepared toast (centered). Drizzle a small amount of olive oil (remaining ~1 tbs spread across toasts) over the eggs and toasts if desired.

Finish with the snipped chives, the remaining flaky sea salt, and an extra grind of black pepper to taste. Serve immediately.