Avocado Toast with Poached Eggs
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.
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.