Avocado Toast With Poached Eggs Recipe

Ingredients

• 2 slicesbread (whole-grain or sourdough)
• 1ripe avocado
• 2 largeeggs
• 15 ml (1 tbsp)vinegar
• to tastesalt
• to tastefreshly ground black pepper
• optionalred pepper flakes

Instructions

1. 1

   Toast the bread

   Toast the bread slices until golden and crisp.

2. 2

   Mash the avocado

   Halve the avocado, remove the pit and scoop the flesh into a bowl. Mash it with a fork until smooth, then season with salt and pepper to taste.

3. 3

   Simmer the water

   Fill a saucepan with water and bring it to a gentle simmer. Add the vinegar.

4. 4

   Poach the eggs

   Crack each egg into a small bowl. Make a gentle whirlpool in the simmering water, then carefully slide in the eggs. Poach for about 3–4 minutes, until the whites are set and the yolks remain runny.

5. 5

   Drain the eggs

   Lift out the poached eggs with a slotted spoon and let them drain on a paper towel.

6. 6

   Spread the avocado

   Divide the mashed avocado evenly between the toasted slices.

7. 7

   Finish and serve

   Place one poached egg on each slice. Add more salt and pepper, plus red pepper flakes if desired, and serve immediately.

What is avocado toast?

Avocado toast is a simple dish of mashed or sliced avocado served on toasted bread, often with a topping such as an egg. It is a popular American breakfast and brunch choice, built from ingredients that are easy to prepare at home.

Here, poached eggs add a soft, rich topping, while crisp bread gives the creamy avocado some contrast. A little vinegar in the poaching water and a gentle simmer help keep the method straightforward.

Nutrition and macros by portion

The nutrition label shows one serving as written: 300 calories, 12g protein, 30g carbs, 15g fat.

The bread supplies most of the carbohydrates, while the avocado contributes much of the fat and the eggs provide protein. To round out the plate, serve a portion with fresh vegetables or fruit.

Choosing the bread and avocado

Bread: Whole-grain bread brings a hearty texture, while sourdough offers a pleasantly chewy, tangy base. Toast it until crisp enough to support the toppings.

Avocado: Choose a ripe avocado that yields slightly when pressed. If it is too firm, it will be harder to mash smoothly.

Getting the poached eggs right

Water: Keep the water at a gentle simmer rather than a rolling boil so the eggs are less likely to break apart. The vinegar is added before the eggs.

Eggs: Crack each egg into a small bowl first, then slide it into the whirlpool carefully. After about 3–4 minutes, the white should be set while the yolk remains runny.

Building the toast

Avocado layer: Mash the avocado with a fork and season it before spreading. This makes it easy to distribute the seasoning evenly.

Topping: Drain the eggs briefly, then place one on each slice. Add any extra seasoning just before serving.

Timing and serving

The recipe takes about 20 minutes from start to finish. Toast the bread and prepare the avocado while the water heats, then poach the eggs close to serving time.

Serve the toast straight away, while the bread is crisp and the egg yolks are warm. A simple side of fresh fruit or sliced tomatoes works well alongside it.

Seasoning to taste

Salt and pepper: Season the mashed avocado first, then taste and adjust the finished toast if needed. The egg can also take a small extra pinch of seasoning.

Red pepper flakes: These are optional and add a little heat. Sprinkle them over the top at the end so they stay visible.

Recipe notes & tips

• Use a small bowl to transfer each egg into the water with more control.
• Keep the water gently simmering rather than boiling vigorously.
• Mash the avocado just before serving to preserve its fresh colour.
• Drain the eggs briefly so excess water does not soften the toast.
• Have the toast ready before lifting the eggs from the pan.

Variations

• Add lemon: Mash a little lemon juice into the avocado for a brighter flavour.
• Use chilli: Sprinkle on extra red pepper flakes for more heat.
• Choose seeded bread: Toast seeded bread for extra crunch.
• Add herbs: Finish with chopped chives or parsley.
• Try a fried egg: Use a fried egg instead if poaching is inconvenient.

Common mistakes to avoid

• Boiling the water hard: The movement can disrupt the egg; keep it at a gentle simmer.
• Skipping the bowl: Cracking eggs directly into the pan makes them harder to place neatly; slide them in from small bowls.
• Using firm avocado: It will not mash easily; choose one that yields slightly to gentle pressure.
• Leaving toast too pale: Soft toast can lose its texture under the toppings; toast until golden and crisp.
• Serving too late: The toast can soften as it sits; assemble and serve immediately.

How to store

This toast is best eaten freshly assembled. If needed, refrigerate leftover mashed avocado in an airtight container and use it within a day; store the bread separately and toast it again before serving.

Frequently asked questions