This recipe elevates the classic avocado toast with a perfectly poached egg, creamy avocado, and a variety of optional toppings to suit your taste. It’s a simple yet satisfying dish that’s packed with flavor, texture, and nutrients.

Avocado Toast with Poached Egg

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Ingredients Equipment Instructions Notes

Course Breakfast, lunch

Servings servings

Equipment

Cutting Board For slicing the avocado and optional toppings like cherry tomatoes or herbs.
Sharp knife To cut the avocado cleanly and safely.
Small Bowl For mashing the avocado and mixing in seasonings.
Fork To mash the avocado to your desired texture.
Measuring spoons For precise measurements of seasonings, vinegar, and optional toppings.
Toaster or toaster oven To toast the bread slices until golden and crisp.
Medium saucepan For poaching the eggs.
Slotted spoon To gently remove the poached eggs from the water without breaking them.
Small bowl or ramekin To crack the eggs into before poaching, ensuring no shells and easier transfer to the water.
Serving plate or platter To present the avocado toast beautifully.
Paper towels To drain excess water from the poached eggs before placing them on the toast.

Ingredients

For the Base:

2 slices bread sourdough, multigrain, or rustic whole wheat work best
1 large ripe avocado
2 large eggs
1 tablespoon white vinegar for poaching the eggs
1/4 teaspoon salt divided
1/4 teaspoon freshly cracked black pepper divided
1/2 teaspoon fresh lemon juice optional, to prevent avocado browning

Optional Toppings

1/4 teaspoon red pepper flakes for a spicy kick
1 tablespoon crumbled feta cheese or goat cheese
1 teaspoon everything bagel seasoning
1 tablespoon chopped fresh herbs like parsley, cilantro, or chives
1 teaspoon extra virgin olive oil for drizzling
Cherry tomatoes halved, for a fresh burst of flavor
Microgreens for garnish. I personally love sprouts.

Instructions

Prepare the Avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
Mash the avocado with a fork until smooth or leave it slightly chunky for texture.
Mix in a pinch of salt, black pepper, and lemon juice (if using). Set aside.

Toast the Bread

Toast the bread slices until golden and crisp. Sourdough or multigrain bread provides a sturdy base and adds a nutty flavor.

Poach the Eggs

Fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer (not a rolling boil).
Add the white vinegar to the water to help the egg whites set.
Crack each egg into a small bowl or ramekin.
Create a gentle whirlpool in the simmering water using a spoon, then carefully slide one egg into the center of the whirlpool. Repeat with the second egg.
Let the eggs cook for 3-4 minutes for a runny yolk or 5 minutes for a firmer yolk.
Use a slotted spoon to carefully remove the eggs and place them on a paper towel to drain.

Assemble the Toast

Spread the mashed avocado evenly over the toasted bread slices.
Place one poached egg on top of each slice.
Sprinkle with the remaining salt and pepper.

Add Optional Toppings

Customize your toast with your favorite toppings, such as red pepper flakes, feta cheese, everything bagel seasoning, fresh herbs, or a drizzle of olive oil.
For extra freshness, add halved cherry tomatoes or a handful of microgreens.

Notes

Tips for the Perfect Poached Egg:

Use the freshest eggs possible, as they hold their shape better when poached.
Keep the water at a gentle simmer to prevent the eggs from breaking apart.
If you’re new to poaching, strain the egg through a fine mesh sieve to remove any watery whites before adding it to the water.

Serving Suggestions:

Side Dishes: Pair with a simple arugula salad tossed in lemon vinaigrette, roasted sweet potato wedges, or a small bowl of fresh fruit.
Beverages: Complement the dish with a freshly brewed cup of coffee, a matcha latte, or a refreshing glass of orange juice.