Okay, I have to admit—there’s something downright magical about the first bite of a perfectly poached egg melting into creamy, ripe avocado sitting atop crunchy toast. It reminds me of countless lazy weekend mornings when I’d deliberately “sleep in” just so I could savor this combo without rushing. The way the silky yolk mingles with the buttery avocado and that satisfying crunch? It’s like breakfast comfort food redefined. Plus, once you get the hang of poaching eggs (yes, it’s easier than it looks!), you’ll be hooked for life. Trust me, this simple dish is far from basic—it’s a little morning hug on a plate.
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 (about 1 cup mashed)
4 large eggs
4 slices whole-grain or sourdough bread
1 tbsp white vinegar (for poaching eggs)
Salt and freshly ground black pepper, to taste
Red pepper flakes (optional, for a little heat)
1 tbsp olive oil or butter (for toasting bread)
2 tsp fresh lemon juice
Fresh herbs (chives, parsley, or cilantro) for garnish
How I Make It
Step 1:
First things first, get your water ready for poaching. Fill a medium saucepan with about 3–4 inches of water, add the 1 tbsp white vinegar, and bring it just to a gentle simmer—no rolling boil, just soft bubbles around the edge.
Step 2:
While the water heats, toast your bread slices until they’re golden and crisp. I like to brush them with olive oil or spread a thin layer of butter before toasting—it adds flavor and helps with extra crunch.
Step 3:
Now, the avocado: scoop out the flesh into a bowl and mash it with lemon juice, salt, and pepper. The lemon juice keeps it bright and prevents browning while boosting flavor.
Step 4:
Time to poach the eggs! Crack one egg into a small bowl or ramekin. Use a spoon to stir the simmering water gently in one direction to create a whirlpool, then carefully slide the egg into the center. Let it cook for about 3 minutes for a soft, runny yolk. Repeat with remaining eggs.
Step 5:
Use a slotted spoon to fish out the poached eggs and drain them on a paper towel briefly. Immediately season each egg with a little salt and pepper.
Step 6:
Spread the mashed avocado evenly over your toasted bread, then top each slice with a poached egg. Sprinkle with fresh herbs and red pepper flakes if you like a bit of a kick. Serve immediately for the best texture and flavor.
Variations & Tips
Swap avocado for smashed hummus if you want a different creamy base.
Add sliced cherry tomatoes or radishes for extra freshness and crunch.
Try sprinkling feta or goat cheese on top for tanginess.
If poaching feels tricky, you can soft-boil your eggs as a reliable alternative.
Use rye or multigrain bread to mix up the flavor and texture.
How I Like to Serve It
I love serving this avocado toast on a slow Sunday morning with a hot cup of coffee or freshly brewed tea. It’s perfect for brunch with friends or a quick yet impressive breakfast before a busy day. In the spring and summer, I’ll add tomatoes or fresh herbs from the garden for an even brighter taste.
Notes
Store leftover mashed avocado in an airtight container with plastic wrap pressed directly on the surface to delay browning.
Poached eggs are best eaten fresh but can be kept warm by briefly submerging in hot (not boiling) water if you’re making multiple servings.
Closing: Seriously, this recipe’s simplicity and creamy, dreamy textures make it one of those go-to breakfasts that never fail to satisfy.
