Toast the bread:

Toast the whole-grain or sourdough slices until golden and crispy. Set aside.

Make the avocado mash:

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl.

Mash with a fork and mix in the lemon juice, salt, pepper, and red pepper flakes (if you like a little spice).

Set aside.

Poach the eggs:

Bring a small pot of water to a gentle simmer (you don’t want a rolling boil—just a light simmer).

Crack one egg into a small bowl, create a small whirlpool in the water with a spoon, and gently slide the egg into the water.

Let it cook for about 3 minutes for a perfectly runny yolk.

Remove the egg with a slotted spoon and repeat with the second egg.

Prepare the tahini sauce:

In a small bowl, mix the tahini, minced garlic, olive oil, and a bit of water until smooth and creamy (add more water if needed to reach your desired consistency).

Season with a pinch of salt and a squeeze of lemon juice for extra freshness.

Assemble your avocado toast:

Spread the avocado mash generously over the toasted bread slices.

Carefully place one poached egg on top of each slice.

Drizzle the tahini sauce over the egg and avocado.

Sprinkle with sesame seeds and garnish with microgreens or fresh herbs like cilantro or parsley if you’re feeling fancy.