Avocado Toast with Poached Egg – Easy Recipes for Dinner

Okay, friends, let me tell you—poaching an egg used to feel like wizardry straight out of Hogwarts. I’d stare at bubbling water, nervously waiting for the impossible: a perfectly silky yolk wrapped in a cloud of whites. But once I cracked the code, this Avocado Toast with Poached Egg became my go-to easy dinner that feels fancy, but really isn’t! The creamy avocado, the runny yolk mingling with crunchy toast—oh, it’s heavenly. And today, I’m sharing all my secrets so you can nail this warm, velvety dish with zero stress. Seriously, you’ll want to keep this recipe on speed dial for those busy midweeks or lazy weekends at home.

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Ingredients

For the Main Dish:

• 2 ripe avocados
• 4 large eggs
• 4 slices of sturdy bread (sourdough works great)
• 1 tbsp white vinegar
• Salt and freshly ground black pepper, to taste
• 1 tbsp olive oil or butter (for toasting)
• Optional: red pepper flakes or everything bagel seasoning, for garnish

How I Make It

Step 1:

First, I like to get my bread ready by toasting it in a pan over medium heat with a little olive oil or butter until it’s golden brown and crisp on both sides. This adds a cozy crunch that holds up to the creamy toppings.

Step 2:

While the bread is toasting, halve your avocados and scoop the flesh into a bowl. Mash it up with a fork until it’s smooth but still a bit chunky. Season with salt and pepper—this is where the flavor wakes up!

Step 3:

Now for the poached eggs, grab a deep pan and fill it with about 4 inches of water. Heat it until it’s just simmering — you want tiny bubbles, not a rolling boil. Stir in the tablespoon of white vinegar; this helps the egg whites hold their shape.

Step 4:

Crack one egg into a small bowl or cup. Create a gentle whirlpool in the simmering water using a spoon and carefully slide the egg in the center. Let it cook undisturbed for about 3 minutes for runny yolks, or longer if you want firmer ones. Repeat with the rest.

Step 5:

Use a slotted spoon to lift the eggs out and place them on a paper towel briefly to drain excess water.

Step 6:

Spread a generous layer of mashed avocado on each toasted bread slice, then top with a poached egg. Season again with a pinch of salt, pepper, and if you like a little kick, sprinkle some red pepper flakes or everything bagel seasoning. Serve immediately and watch the yolk drizzle in slow motion—so good!

Variations & Tips

• Swap sourdough for whole wheat or rye bread for different flavors and textures.
• Add a squeeze of fresh lemon juice to the avocado for zing and to keep it from browning.
• Top with fresh herbs like cilantro or chives for a pop of color and freshness.
• If you’re new to poaching eggs, use super fresh eggs—they hold shape better.
• Try adding a slice of smoked salmon or crispy bacon for extra indulgence.
• Use a microwave egg poacher for a quick shortcut if you’re short on time.

How I Like to Serve It

This dish is perfect for a cozy weeknight dinner paired with a simple side salad dressed in lemon vinaigrette. In cooler months, I love serving it with a hot cup of tomato soup for maximum comfort. On weekends, pop a glass of sparkling water or your favorite morning cocktail beside it and enjoy a laid-back brunch vibe any time.

Notes

• Leftover mash can be stored in an airtight container with plastic wrap pressed directly on top to prevent browning—use within 1 day.
• Poached eggs are best eaten right away, but you can keep them warm in lukewarm water for up to 5 minutes if needed.

Closing: Once you get the hang of this, you’ll find that this creamy, crunchy, and silky combo is a total game-changer—simple magic on toast every single time.