Toast with Avocado and Poached Eggs

Cut the ripe avocado in half, remove the pit, and transfer the flesh into a large bowl using a spoon. Add lemon juice, salt, and black pepper to achieve a refreshing acidic balance and break the fatty feel on the palate, then mash with a fork until smooth.

In a small sauce pan, lightly toast the nigella seeds without oil over medium heat for about 1-2 minutes to increase flavor depth and set aside.

Fill a wide and deep pot with water about 4-5 fingers high and bring to a boil. Once the water starts boiling, reduce the heat to simmer and add the vinegar.

Crack 1 egg into a small bowl. Quickly stir the hot water in the pot with a spoon to create a whirlpool in the center. Gently place the egg into the very center of this whirlpool. Cook for about 3-4 minutes until the white is completely white and the yolk remains runny. Remove with a slotted spoon and place on a paper towel. Cook the 2nd egg using the same method.

Lightly toast the whole wheat bread slices in a toaster or on a cast iron pan.

Spread an equal amount of the prepared mashed avocado mixture over the toasted bread slices. Place the crumbled feta cheese and sliced tomatoes on top.

Finely chop the washed and drained arugula and sprinkle it over the bread. Carefully place the prepared poached eggs on the very top.

As a final touch, drizzle the lightly toasted nigella seeds and olive oil over the eggs and serve hot.