Looking for a breakfast that’s both nutritious and Instagram-worthy? This Avocado Toast with Poached Eggs brings together creamy avocados and perfectly poached eggs for a meal that’s as delicious as it is satisfying. I’ve perfected this recipe through countless Sunday brunches, and I’m excited to share my tried-and-true method with you.
Ingredients
- 2 slices of sourdough bread (or your preferred bread)
- 1 ripe avocado
- 2 fresh eggs
- 1 tablespoon white vinegar (for poaching)
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1 tablespoon fresh lemon juice
- 2-3 cherry tomatoes, sliced (optional)
Instructions
- Fill a medium pot with about 3 inches of water and bring to a gentle simmer. Add the vinegar.
- While the water heats, toast your bread slices until golden brown.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until you reach your desired consistency. I prefer leaving some chunks for texture.
- Create a gentle whirlpool in the simmering water with a spoon. Crack each egg into a small bowl first, then carefully slide it into the water.
- Poach the eggs for 3 minutes for runny yolks, or 4 minutes for firmer yolks.
- While eggs are poaching, spread the mashed avocado mixture on your toast slices.
- Remove eggs with a slotted spoon, letting excess water drain off.
- Place one egg on each piece of toast, season with salt, pepper, and red pepper flakes if desired.
Cook Time and Serving Size
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Servings: 2
Recipe Notes
- For the perfect poached egg, use the freshest eggs possible – they hold their shape better.
- Your avocados should yield slightly when gently pressed – that’s how you know they’re ready to use.
- Don’t skip the vinegar in the poaching water; it helps the egg whites coagulate.
- If you’re meal prepping, you can pre-poach your eggs and store them in cold water in the fridge for up to 24 hours. Just reheat in hot water for 30 seconds when ready to serve.
- Toast your bread right before serving to maintain the perfect crispy texture.
- If you’re having trouble poaching eggs, try straining the loose egg whites through a fine-mesh sieve before poaching.
This Avocado Toast with Poached Eggs is perfect for weekend brunches or quick weekday breakfasts. The combination of protein-rich eggs and healthy fats from avocado will keep you energized throughout your morning. Feel free to customize with your favorite toppings – everything bagel seasoning, microgreens, or a dash of hot sauce all work beautifully here.
Avocado Toast with Poached Eggs
Ingredients
- 2 slices of sourdough bread or your preferred bread
- 1 ripe avocado
- 2 fresh eggs
- 1 tablespoon white vinegar for poaching
- Salt and pepper to taste
- Red pepper flakes optional
- 1 tablespoon fresh lemon juice
- 2-3 cherry tomatoes sliced (optional)
Instructions
- Fill a medium pot with about 3 inches of water and bring to a gentle simmer. Add the vinegar.
- While the water heats, toast your bread slices until golden brown.
- In a bowl, mash the avocado with lemon juice, salt, and pepper until you reach your desired consistency. I prefer leaving some chunks for texture.
- Create a gentle whirlpool in the simmering water with a spoon. Crack each egg into a small bowl first, then carefully slide it into the water.
- Poach the eggs for 3 minutes for runny yolks, or 4 minutes for firmer yolks.
- While eggs are poaching, spread the mashed avocado mixture on your toast slices.
- Remove eggs with a slotted spoon, letting excess water drain off.
- Place one egg on each piece of toast, season with salt, pepper, and red pepper flakes if desired.