Avocado Toast with Poached Egg

★ 4.8 · Medium

Crisp toasted sourdough piled with creamy mashed avocado, chili flakes, and a perfectly poached egg with a runny golden center.

10 minPrep Time

12 minCook Time

22 minTotal Time

2 servingsYield

Why You'll Love This

A cafe-style breakfast in about 20 minutes
Creamy, crunchy, and rich all in one bite
Easy to dress up with extra toppings

Ingredients

2 thick slicessourdough bread
1large ripe avocado
1 tablespoonfresh lemon juice
1/4 teaspoonsalt, plus more to taste
1 pinchblack pepper
2 tablespoonswhite vinegar
2large eggs
1/4 teaspoonred pepper flakes
1 tablespoonextra virgin olive oil, for drizzling
1 tablespoonmicrogreens or chopped chives, optional
1small radish, thinly sliced, optional

Nutrition (estimated per serving)

340Calories

13gProtein

22gFat

25gCarbs

9gFiber

430mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Fill a wide, deep skillet with about 3 inches of water, add 2 tablespoons vinegar, and bring to a gentle simmer over medium heat with small bubbles breaking the surface, not a rolling boil.
While the water heats, toast the 2 slices of sourdough in a toaster or under the broiler until deeply golden and crisp.
Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add 1 tablespoon lemon juice, 1/4 teaspoon salt, and a pinch of pepper, and mash with a fork to your preferred texture, chunky or smooth.
Crack one egg into a small cup or ramekin. Use a spoon to stir the simmering water into a gentle whirlpool, then slide the egg into the center.
Poach for 3 minutes, until the white is fully set but the yolk still jiggles softly when the pan is nudged.
Lift the egg out with a slotted spoon and rest it briefly on a paper towel to absorb excess water. Repeat with the second egg.
Spread the mashed avocado generously over the toasted sourdough slices, spreading to the edges.
Top each slice with a poached egg, then season the egg lightly with salt and pepper.
Sprinkle with red pepper flakes, drizzle with olive oil, and finish with microgreens or chives and radish slices if using.
Serve immediately while the toast is crisp and the egg yolk is still warm and runny.

Tips

The vinegar and gentle simmer help the poached egg white hold together in a neat shape instead of spreading out thin.
Toast the bread until very crisp; it needs to hold up against the moisture from the avocado and egg.