Poached eggs with smashed avocado & tomatoes Recipe

Fill a large pot with water and bring it to a gentle simmer.

Crack each egg into a small bowl or ramekin.

Create a gentle whirlpool in the simmering water using a spoon, then carefully slide each egg into the whirlpool, one at a time.

Cook the eggs for about 3-4 minutes for a soft poached egg or longer for a firmer yolk.

While the eggs are poaching, halve the avocados, remove the pit, and scoop the flesh into a bowl.

Use a fork to smash the avocado until it reaches a desired consistency.

Season the smashed avocado with salt, pepper, lemon juice, and red pepper flakes (if using). Mix well.

Slice the tomatoes into desired thickness.

Once the eggs are cooked, carefully remove them from the pot using a slotted spoon and place them on a paper towel to drain excess water.

To assemble, spread a generous amount of the smashed avocado on a plate.

Top with sliced tomatoes and then place the poached eggs on top.

Season with additional salt and pepper if desired.

Garnish with chopped fresh cilantro (optional).

Serve immediately and enjoy!