Avocado Toast with Poached Egg

Name: Avocado Toast with Poached Egg
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: american
Ingredients: 2 slices bread (sourdough or whole wheat, thick-cut); 1 pcs avocado (medium, ripe); 2 pcs egg (large, fresh); 1 tsp lemon juice (fresh squeezed); 1 tsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly cracked); 1 pinch red chili flakes (optional); 1 tbsp vinegar (white vinegar, for poaching water); 4 cup water (for poaching eggs)

RATING

0.0/5

TASTE SCORE

9/10

Crispy, golden toast topped with creamy smashed avocado and a perfectly poached egg with a runny yolk. A simple, satisfying breakfast or brunch that comes together in 15 minutes and feels like a café treat right at home.

PREP

COOK

10m

SERVES

1 PIECE

289 cal

SERVINGS

METHOD · 6 STEPS

prep · ~4 min
Bring water to a gentle simmer for poaching.
1.Fill a medium saucepan with 4 cups of water and add 1 tablespoon of vinegar.
2.Bring to a bare simmer over medium heat — look for small bubbles on the bottom and gentle steam, not a rolling boil.
boil · ~4 min
Poach the eggs.
1.Crack one egg into a small ramekin or cup.
2.Stir the simmering water in one direction to create a gentle vortex.
3.Slip the egg from the ramekin into the center of the vortex and cook 3 to 4 minutes for a runny yolk.
4.Lift out with a slotted spoon and dab the bottom with a paper towel to remove excess water.
5.Repeat with the second egg.
TIPThe vortex helps the egg white wrap neatly around the yolk for a tight, round shape.
prep · ~3 min
Toast the bread.
1.Toast both slices of bread in a toaster or under a broiler until golden and crisp.
mix · ~2 min
Smash and season the avocado.
1.Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
2.Add lemon juice, olive oil, and one pinch of salt.
3.Smash with a fork to your preferred texture — leave it slightly chunky.
assemble · ~1 min
Assemble the avocado toast.
1.Spread the smashed avocado evenly over each slice of toast.
2.Top each with a poached egg.
3.Season with a pinch of black pepper and a pinch of red chili flakes.
serve
Serve immediately while the eggs are warm and yolks are runny.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use eggs that are very fresh (less than a week old) for the neatest poached shape.
2
Pat the poached egg dry with paper towel to prevent soggy toast.
3
Let the smashed avocado rest with lemon juice for 2 minutes to prevent browning.
4
For extra crisp toast, brush bread lightly with olive oil before toasting.
5
If poaching multiple eggs, strain each egg in a fine-mesh sieve first to remove watery whites.
6
Make ahead: smash avocado and toast bread, then poach eggs just before serving.

RECIPE VARIATIONS