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Master the café favorite at home with perfectly creamy avocado and a runny-yolked poached egg on crispy sourdough. This Instagram-worthy breakfast delivers healthy fats and protein to fuel your entire morning.

Avocado Toast with Poached Egg

Creamy smashed avocado on toasted sourdough topped with a perfectly poached egg. This trendy breakfast delivers healthy fats, protein, and Instagram-worthy presentation in under 15 minutes.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 2 servings

Equipment

Medium saucepan

Toaster

Mixing bowl

Fork

Slotted spoon

Small cups or ramekins

Paper towels

Ingredients

  

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For the Avocado Mixture

• 2 piece ripe avocados
• 1 tbsp fresh lemon juice
• salt and black pepper to taste
• 1 pinch red pepper flakes optional

For Assembly

• 4 piece slices sourdough bread or whole grain
• 2 tsp extra-virgin olive oil
• 4 piece large eggs
• 1 tbsp white vinegar for poaching water

Toppings

• 1 tsp everything bagel seasoning or sesame seeds
• 1 tbsp fresh herbs cilantro, microgreens, or chives
• additional salt and pepper to taste

Instructions

 

• Cut avocados in half, remove pits, and scoop flesh into a bowl. Add lemon juice, salt, pepper, and red pepper flakes. Mash with a fork to desired consistency – some prefer chunky, others smooth. Taste and adjust seasoning.
• Toast bread slices until golden brown and crispy. The bread should be sturdy enough to hold the toppings without getting soggy. Lightly drizzle or brush with olive oil while still warm.
• Fill a medium saucepan with 3 inches of water and bring to a gentle simmer over medium heat. Add white vinegar to help egg whites set. Water should have small bubbles but not be at a rolling boil.
• Crack each egg into a small cup. Create a gentle whirlpool in the water with a spoon, then carefully slide one egg into the center. Cook for 3 minutes until whites are set but yolks remain runny. Remove with slotted spoon and drain on paper towels. Repeat with remaining eggs.
• Divide mashed avocado mixture evenly among toasted bread slices, spreading to edges. Top each toast with a poached egg.
• Sprinkle with everything bagel seasoning, additional salt and pepper, and garnish with fresh herbs. Serve immediately while eggs are warm and yolks are runny.

Notes

Choose ripe avocados that yield slightly to gentle pressure. Fresh eggs poach best with tighter whites. Add vinegar to poaching water to help whites coagulate quickly. For crispy edges, fry eggs instead of poaching. Customize with toppings: crumbled feta, cherry tomatoes, smoked salmon, sriracha, or crispy bacon. Toast can be prepared ahead but assemble just before serving to prevent sogginess. For meal prep, store mashed avocado with plastic wrap pressed directly on surface to prevent browning.

ALLERGEN INFORMATION: Contains eggs and gluten (from bread). May contain dairy if using butter on toast. Can be made gluten-free by using gluten-free bread. May contain sesame if using everything bagel seasoning. Always check ingredient labels if you have food allergies.

Keyword avocado egg toast, avocado toast, brunch recipe, healthy breakfast, poached eggs, protein breakfast, quick breakfast, sourdough toast

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