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Poached eggs on toast with smacked avocado garnished with chives and pea shoots

Avocado Toast with Poached Egg

Jack Slobodian
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.
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Prep Time 8 minutes
Cook Time 2 minutes
Total Time 10 minutes
Course Breakfast, Brunch
Cuisine American, British, Mexican
Servings 2
Calories 476 kcal

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.

Notes

Use the freshest eggs possible: Fresher eggs have firmer whites that stay together better in the water
Keep the water at a gentle simmer: Too much movement in the water can tear the egg apart or cook it unevenly.
Use a sturdy bread: Use a good-quality bakery-style loaf with structure. Soft, pre-sliced bread won’t hold up; look for bread with a firm structure that isn't soft when toasted.

Nutrition

Calories: 476kcalCarbohydrates: 46gProtein: 20gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 327mgSodium: 520mgPotassium: 788mgFiber: 9gSugar: 5gVitamin A: 883IUVitamin C: 18mgCalcium: 104mgIron: 5mg
Made this recipe?I’d love to hear what you thought in the comments.