This avocado toast with poached egg combines creamy avocado, perfectly runny eggs, and crisp toasted bread for a breakfast that hits every mark. It comes together in just 10 minutes, making it ideal for busy mornings, lazy weekends, or a simple, satisfying brunch.
How to Make Smashed Avocado Video
Here is a very easy to follow video for how to make the smashed avocado part of this recipe.
Ingredient Notes & Substitutions
- Eggs: Use fresh, large eggs for the best results when poaching. Fresher eggs hold their shape better in simmering water.
- Bread: Choose a sturdy, good-quality bread like sourdough or wholegrain. It should be thick enough to support the toppings.
- White Wine Vinegar: Helps the egg whites set faster while poaching. You can substitute with apple cider vinegar or plain white vinegar if needed.
- Avocado: Make sure your avocado is ripe. It should give slightly when gently pressed. Underripe avocados will be firm and lack flavor.
- Red Onion: Adds a bit of crunch and sharpness.
- Tomato: Use a ripe, firm tomato and remove the seeds before dicing to avoid excess moisture in the avocado mixture.
- Lime Juice: Freshly squeezed lime juice brightens the flavor.
- Sea Salt: Just a pinch brings out the flavor of the avocado mixture. Taste and adjust the smashed avocado to your liking.
Chef Tips
- Use the freshest eggs possible – Fresh eggs have firmer whites and tighter proteins, which help the egg hold its shape when poached.
- Add a splash of vinegar – A small amount of vinegar in the water helps the egg whites set faster and stay compact.
- Don’t add salt to the water – Salt can weaken the egg white, causing it to break apart and spread instead of holding together.
- Create a whirlpool before adding the egg – Stir the water in a circular motion to help the whites wrap neatly around the yolk for a clean, rounded poached egg.
- Poach gently, not at a boil – Keep the water at a light simmer. Boiling water can break up the egg and cook it unevenly.
- Toast the bread well – A golden, crisp toast gives structure and contrast to the soft avocado and egg.
Storage and Leftovers
Smashed avocado: It’s best enjoyed fresh but can can be stored for up to 24 hours. To prevent browning, press plastic wrap directly onto the surface or store in a small food-safe bag with the air pressed out to limit oxygen exposure. An extra squeeze of lime in the mixture can also helps slow oxidation.
Poached eggs: Better fresh but can be made ahead. After poaching, transfer them to an ice water bath to stop cooking, then store in cold water in the fridge for up to 24 hours. To reheat, gently warm in simmering water for 30–60 seconds.
Assembled toast: Not recommended for storage. For best texture and flavor, assemble just before serving.
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Avocado Toast with Poached Egg
Equipment
- Mixing Bowl
- Medium Pot
- Slotted spoon
Ingredients
- 4 eggs
- 2-4 slices bread good quality sourdough or wholegrain works well
- 1 tablespoon white wine vinegar
Smashed Avocado
- 1 ripe avocado
- ¼ red onion finely diced
- ½ tomato deseeded and finely diced
- ¼ lime juiced
- Sea salt to taste
Instructions
Prepare the Avocado:
- Cut the avocado in half lengthwise and remove the seed.
- Scoop the flesh into a mixing bowl and smash with a fork until mostly smooth with some texture.
- Add the red onion, diced tomato, lime juice, and a pinch of sea salt.
- Mix until well combined. Taste and adjust seasoning as needed. Set aside.
Poach the Eggs:
- Fill a medium pot with water and bring to a gentle simmer.
- Add the white wine vinegar and stir the water to create a gentle whirlpool.
- Crack the eggs into the water and poach for about 2 minutes, or until the whites are set but the yolks remain runny.
- Remove the eggs with a slotted spoon and drain on kitchen paper.
Toast the Bread:
- Toast the slices of bread to your preferred crispness while the eggs are poaching.
Assemble and Serve:
- Place a slice of toast on each plate.
- Top with half the smashed avocado mixture and two poached eggs.
- Serve immediately.