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Avocado Toast with Poached Egg Recipe

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
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 320kcal
Cost: $8-10

Equipment

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

  • hoose ripe avocados that yield slightly when gently pressed
  • Fresh eggs work best for poaching - they hold their shape better
  • Don't skip the vinegar in the poaching water - it helps the egg whites coagulate
  • Use room temperature eggs for more even cooking
  • Pat your poached eggs dry before placing them on the toast to prevent soggy bread

Nutrition

Serving: 150g | Calories: 320kcal | Carbohydrates: 20g | Protein: 14g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 185mg | Sodium: 380mg | Potassium: 485mg | Fiber: 7g | Sugar: 1g | Vitamin C: 10mg | Calcium: 60mg | Iron: 2.8mg