Happy Easter!  I cooked all day.  It started with breakfast.  It started  with a Geoffrey Zakarian microwave poached eggs.  I know how to poach an egg and don’t need to dirty three mugs to get 3 poached eggs.  So I poached the eggs the traditional way and they are my favorite.  Second he wanted sourdough bread.  Good luck finding that in TN.  So white Italian had to do.  His avocado topping for the toast was delicious. This was for 2, but Jim wanted 2 eggs, so we divided the avocado by 3.

Ingredients: 

2 slices sourdough bread, cut 3/4” thick

2 t EVOO

2 large avocados, pitted and diced

2 T chardonnay vinegar

Kosher salt and black pepper

2 large eggs

1/2 t crushed red pepper flakes

1/2 t flaky salt (Maldron)

Cilantro leaves for serving (not here)

Directions:

1. Heat a griddle or cast-iron skillet over medium0low heat.  Drizzle or brush both sides of the sourdough bread with the oil.  Toast the bread on the griddle until golden brown, about 2 minutes per side.  Set aside.
2. In a medium bowl, combine the avocado, vinegar and a pinch of kosher salt.  Lightly mash using a fork, leaving some texture to the avocado.  
3. Gently spoon the avocado mixture on top of the pieces of griddled bread and set aside.   
4. Poach your eggs and remove with a slotted spoon.  Top with flakey sea salt and black pepper.

If you just want to poach one egg, This microwave method could be useful.  

1. Crack the egg into individual mugs or glass measuring cups.
2. Pour slightly chilled water into the mug until it covers the egg by about 1/2”.  
3. Place a mug in the microwave and cook on high for 50 seconds.Every microwave is different, so start checking at 45 seconds for doneness.  dd more time as needed.  You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.
4. Remove the eggs with a slotted spoon and all ow some of the excess water to drip off onto a paper towel before placing them on the avocado toasts.