@blackskullsreaper: Double Egg Avocado Toast with Runny Yolks 🥑🍳 This bad boy keeps breakfast simple but seriously satisfying: crispy whole-grain toast, thick smashed avocado, and two soft-cooked eggs with rich, runny golden yolks. When those yolks spill into the creamy avocado? Absolute breakfast goals. 𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 - 2 slices whole-grain or whole-wheat bread - 1 large ripe avocado - 2 large eggs - 1 tsp fresh lemon or lime juice - ¼ tsp sea salt, or to taste - ¼ tsp freshly cracked black pepper - Pinch of red pepper flakes, optional - 1 tsp extra-virgin olive oil, optional 𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬 1. Toast it up: Toast the bread until deeply golden-brown and crisp around the edges while keeping a little chew in the middle. 2. Mash the avocado: Scoop the avocado into a bowl and mash it roughly with the lemon or lime juice and a pinch of salt. Keep some small chunks for that creamy, homemade texture. 3. Load the toast: Divide the smashed avocado generously between both slices, spreading it almost all the way to the edges. 4. Cook those eggs: For soft poached eggs, bring a shallow saucepan of water to a gentle simmer. Crack each egg into a small cup, slide it carefully into the water, and cook for about 3–4 minutes, until the whites are set but the yolks stay beautifully runny. 5. Top it off: Carefully place one soft egg on each avocado toast. Leave one intact for that picture-perfect look, or gently break the other so the golden yolk spills all over the avocado. 6. Finish strong: Sprinkle with sea salt, freshly cracked black pepper, and red pepper flakes if you want some heat. A tiny drizzle of olive oil works great too. Dig in while those yolks are still warm and gooey! Prep Time: 7 minutes | Cooking Time: 5 minutes | Total Time: 12 minutes Kcal: ~520 | Servings: 1 hearty serving

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