How To Make Avocado Toast with Poached Egg

Avocado Toast with Poached Egg

Avocado toast with poached egg is a delicious, nutritious, and visually appealing breakfast or brunch option that has gained global popularity. It features creamy, mashed avocado seasoned with salt, pepper, and sometimes a hint of lemon juice, spread generously over a slice of crispy, whole-grain or sourdough bread. Topped with a perfectly poached egg, the dish offers a rich, runny yolk that melds beautifully with the smooth avocado and crunchy toast. Often garnished with extras like chili flakes, microgreens, or feta cheese, this simple yet elegant dish combines healthy fats, protein, and fiber, making it a balanced and satisfying meal to start the day.

Yields: 1 serving Prep time: 5-7 minutes Cook time: 5-7 minutes

Avocado Toast with Poached Egg

Ingredients:

• 1 slice of good quality bread (sourdough, whole grain, or rye work best)
• 1/2 ripe avocado
• 1 large egg
• 1-2 tablespoons white vinegar (for poaching water, optional but recommended)
• Pinch of red pepper flakes (optional, for a kick)
• Pinch of flaky sea salt (highly recommended, otherwise fine salt)
• Freshly ground black pepper to taste
• Optional garnishes:
  • A squeeze of fresh lemon juice
  • A sprinkle of chopped fresh chives or cilantro
  • A drizzle of good quality olive oil

Equipment:

• Toaster or pan for bread
• Small bowl or ramekin for egg
• Small saucepan for poaching egg
• Slotted spoon
• Fork or potato masher for avocado

Avocado Toast with Poached Egg

Preparation Method

Part 1: Prepare the Avocado Toast Base

1. Toast the Bread: Toast your slice of bread to your desired crispness. You want it firm enough to hold the toppings but not burnt.
2. Prepare the Avocado: While the bread is toasting, cut the avocado in half, remove the pit, and scoop out the flesh into a small bowl.
3. Mash the Avocado: Using a fork or a potato masher, gently mash the avocado to your preferred consistency. Some like it completely smooth, others prefer it a bit chunky.
4. Season Avocado: Season the mashed avocado with a pinch of salt and black pepper. If you like, add a squeeze of lemon juice to brighten the flavor and prevent browning.
5. Assemble Base: Once the toast is ready, spread the mashed avocado evenly over the warm bread.

Part 2: Poach the Egg

1. Prepare Water: Fill a small saucepan about 3/4 full with water. Add 1-2 tablespoons of white vinegar (this helps the egg whites coagulate and hold their shape better). Bring the water to a gentle simmer – you should see small bubbles forming, but it shouldn’t be a rolling boil.
2. Crack Egg: Carefully crack the egg into a small bowl or ramekin. This makes it easier to gently slide it into the water and ensures the yolk stays intact.
3. Poach Egg: Gently lower the bowl close to the simmering water’s surface and carefully tip the egg into the water.
4. Cook Egg: Cook for 3-4 minutes for a runny yolk with set whites, or longer for a firmer yolk. The whites should be fully set around the yolk.
5. Remove Egg: Use a slotted spoon to carefully lift the poached egg out of the water. Gently drop the bottom of the egg on a paper towel or clean kitchen towel to remove any excess water.

Part 3: Assemble and Garnish

1. Place Egg: Carefully place the perfectly poached egg on top of the avocado-covered toast.
2. Season: Immediately sprinkle the poached egg with a pinch of flaky sea salt (it makes a big difference!) and freshly ground black pepper. If using, add a pinch of red pepper flakes for a touch of heat.
3. Garnish (Optional): Finish with a sprinkle of fresh cilantro, and/or a drizzle of good quality olive oil, if desired.
4. Serve Immediately: Enjoy your delicious avocado toast with poached egg right away! The runny yolk mixing with the creamy avocado is pure bliss.  

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