This poached eggs and avocado toast recipe is rich, creamy, and deliciously spicy thanks to a liberal dose of sriracha. This is my official go-to breakfast when I'm craving something substantial. Even better, it's ready in just 15 minutes!
Bring a pot with water to a low boil, a bit above a simmer. You don't want it to be a rolling boil. Add in vinegar and a pinch of salt.
Crack the eggs into individual ramekins. Swirl the water in the pan to form a mini tidal wave. Add the egg as close as possible to the water from the ramekin. The egg whites should swirl around the egg. I like to do mine one at a time. Allow the egg to cook for about 3-4 minutes.
While the egg is cooking, place the bread in the toaster. Place the slices of avocado in a bowl and smash with a fork. Add a pinch of salt, pepper and a squeeze of lime and mix together. Spread over toast.
Remove eggs with a slotted and place on a paper towel to remove excess water. Transfer to the toast.
Drizzle as much or as little Sriracha as you want over the eggs. Eat immediately and enjoy!