JesseEatzThe quintessential Los Angeles brunch staple featuring thick-cut toasted sourdough topped with creamy smashed avocado, a perfectly poached egg, and a kick of red pepper flakes.
In a small bowl, mash the avocados with lemon juice, a drizzle of olive oil, and a pinch of sea salt until chunky but spreadable.
Keep it slightly chunky for better texture on the toast.
Bring a medium pot of water to a gentle simmer and add a splash of vinegar. Whirl the water to create a vortex and drop in the eggs one by one, poaching for 3 minutes for a runny yolk.
Crack each egg into a small ramekin first to ensure a clean drop into the water.
While eggs are poaching, toast the sourdough slices until golden brown and sturdy.
Spread a generous layer of the avocado mash onto each slice of toast. Top with a poached egg, red pepper flakes, sliced radishes, and microgreens. Finish with a final crack of black pepper.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.