Lemon Basil Avocado Toast with Calabrian Chili Peppers, Poached Eggs, and Parmesan!!

Add avocado chunks to a bowl with the basil, leaving some of the basil out for topping at the end. Squeeze the lemon into the bowl along with a pinch of salt, and mash the avocado until there are just a little bit of chunks left. Spread onto the toasted sourdough bread, and top with the Calabrian chilis. In a large pan, fill up a few inches of water and bring to a boil. Crack the eggs into ramekins. When the water has come to a boil, lower the temperature just slightly so it’s a soft boil, add a splash of vinegar, and create a swirl in the water with a spoon. Gently lower the eggs into the water using the ramekin, and splash some water on top to make sure the whites are fully submerged. Cook until the whites have set but the yolks still runny (usually a few minutes). Remove with a slotted spoon to let the water drain out. Add the poached eggs to the toast, and then top with Parmesan, black pepper, and some of the remaining basil. Eat and enjoy your morning!