Avocado toast with a poached egg, fleur de sel, and extra-virgin olive oil

Ingredients for 2 people: 2 slices of sourdough bread, 1 Hass avocado, 2 very fresh eggs, juice of ½ lemon, fleur de sel, black pepper, Sicilian extra-virgin olive oil, 1 tablespoon of white vinegar.

Method: Toast the bread until crisp. Mash the avocado flesh with a fork, season with lemon juice, a pinch of salt, and a drizzle of oil. Bring a pot of water with the vinegar to a boil, then lower the heat to a gentle simmer. Crack each egg into a small cup and carefully slide it into the water. Cook for 3 minutes for a soft yolk. Spread the avocado on the toast, place the egg on top, and finish with fleur de sel, freshly ground black pepper, and a drizzle of raw oil.

Recommended variety: Hass — its creaminess perfectly balances the soft yolk.