Avocado Toast with Poached Egg

Creamy avocado spread on crispy sourdough toast, topped with perfectly poached eggs. A cafe-style breakfast ready in minutes!

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Course: Breakfast

Cuisine: American

Keyword: Avocado Toast with Poached Egg, Easy avocado toast with poached egg, Healthy avocado toast with poached egg, Poached egg avocado toast calories

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 320kcal

Cost: $8-10

Equipment

1 Medium-sized pot for poaching eggs
1 Slotted spoon
1 Toaster
1 Small bowl for mashing avocado
1 Fork for mashing
1 Paper towels
1 Timer

Ingredients

For the perfect avocado toast with poached egg, you'll need:

2 slices of sourdough bread (or your preferred bread)
1 ripe avocado
2 fresh eggs
1 tablespoons white vinegar (for poaching)
Salt and black pepper to taste
Red pepper flakes (optional)
1 tablespoons fresh lemon juice
Extra virgin olive oil for drizzling
Fresh herbs (such as chives, parsley, or microgreens) for garnish

Instructions

Prepare the Avocado Spread

Cut the avocado in half and remove the pit
Scoop the avocado flesh into a bowl
Add lemon juice, salt, and pepper
Mash with a fork until you reach your desired consistency (chunky or smooth)

Poach the Eggs

Mash with a fork until you reach your desired consistency (chunky or smooth)
Add white vinegar and bring to a gentle simmer
Crack each egg into a small bowl separately
Create a gentle whirlpool in the water with a spoon
Carefully slide each egg into the water
Cook for 3 minutes for runny yolks
Remove with a slotted spoon and drain on paper towels

Toast and Assemble

While the eggs are poaching, toast your bread until golden brown
Spread the mashed avocado mixture evenly on each piece of toast
Top each slice with a poached egg
Season with salt and pepper
Drizzle with olive oil
Garnish with fresh herbs and red pepper flakes if desired

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition