Description
This Avocado Toast with Poached Egg is a healthy, satisfying breakfast or brunch that comes together in minutes. Creamy avocado, runny yolk, and crusty toast—it’s the perfect combo of flavors and textures.
Ingredients
▢ 2 slices of sourdough or whole grain bread
▢ 1 ripe avocado
▢ 2 fresh eggs
▢ 1 tablespoon white vinegar (for poaching)
▢ Salt and black pepper, to taste
▢ Crushed red pepper flakes (optional)
▢ Fresh lemon juice (optional)
▢ Fresh herbs like parsley, chives, or cilantro for garnish
Instructions
1. Toast your bread slices until golden and crisp.
2. Cut the avocado in half, remove the pit, and scoop into a bowl. Mash with a fork and season with salt, pepper, and a squeeze of lemon if desired.
3. Bring a pot of water to a gentle simmer. Add vinegar. Crack an egg into a small ramekin.
4. Create a gentle whirlpool in the water and gently slide the egg in.
5. Poach for about 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towel. Repeat for second egg.
6. Spread mashed avocado evenly over the toast.
7. Top each slice with a poached egg.
8. Sprinkle with salt, pepper, red pepper flakes, and herbs. Serve immediately.
Notes
• Use the freshest eggs possible for best poached egg shape.
• Add a sprinkle of everything bagel seasoning for extra flavor.
• Great served with cherry tomatoes or arugula on the side.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice with egg
- Calories: 260
- Sugar: 1g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 190mg