Avocado Toast with Poached Egg – Healthy Dinner Recipes

Alright, friends—if you’ve ever been intimidated by the elusive poached egg, I’m here to tell you: don’t sweat it! This avocado toast with poached egg combo is one of those meals that looks fancy but is suuuper simple to make at home. The creamy, buttery green avocado paired with that perfectly silky, runny yolk is basically breakfast and dinner magic rolled into one. Plus, the slight tang of a good lemon squeeze and a sprinkle of crunchy toasted bread? Dreamy. I’ve learned a few tricks over the years to get that egg just right without it turning into a rubbery mess, so stick with me, and you’ll be a poaching pro in no time!

Quick Facts

• Yield: Serves 2
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes

Ingredients

For the Main Dish:

• 2 large eggs
• 1 ripe avocado
• 2 slices whole-grain bread
• 1 tbsp white vinegar (for poaching water)
• 1 tsp lemon juice
• Salt and freshly ground black pepper, to taste
• Optional: red pepper flakes or everything bagel seasoning

How I Make It

Step 1:

First, fill a medium saucepan with about 3 inches of water and bring it to a gentle simmer over medium heat. Add **1 tablespoon of white vinegar**—this helps the egg whites coagulate beautifully without tasting like vinegar.

Step 2:

While the water heats, cut your avocado in half, remove the pit, and scoop the flesh into a bowl. Add **1 teaspoon of lemon juice**, a pinch of salt, and mash it lightly with a fork until it’s creamy but still has some texture.

Step 3:

Toast your bread slices until they’re golden and crispy. A sturdy toast base helps hold up all the delicious toppings without getting soggy.

Step 4:

Crack one egg into a small cup or ramekin. Swirl the simmering water gently with a spoon to create a whirlpool, then carefully slide the egg into the center. This motion helps the egg white wrap around the yolk, making a neat little pouch. Poach for about 3 minutes for a runny yolk—adjust time if you like it more cooked.

Step 5:

Use a slotted spoon to gently lift the egg out of the water and drain it on a paper towel to remove excess moisture.

Step 6:

Spread the mashed avocado evenly over each slice of toast. Top with the warm poached egg, then season with salt, black pepper, and if you want a little kick, sprinkle some red pepper flakes or everything bagel seasoning. Dig in right away so you can enjoy that ooey-gooey yolk goodness!

Variations & Tips

• Swap whole-grain bread for sourdough for a tangier flavor and extra crunch.
• Add cherry tomatoes or microgreens on top for a fresh pop of color and flavor.
• Mix a little garlic powder or smoked paprika into the avocado for a twist.
• If poaching feels tricky, try steaming the eggs in silicone poaching cups as a beginner-friendly alternative.
• Use lime instead of lemon juice for a zesty change.

How I Like to Serve It

This avocado toast with poached egg makes a fantastic light dinner or lazy weekend brunch. I love pairing it with a simple side salad of mixed greens tossed in a lemon vinaigrette to keep things fresh and bright. When the weather’s cool, a hot cup of herbal tea alongside makes the whole meal feel comforting and nourishing.

Notes

• Poached eggs are best eaten immediately but can be kept warm in a bowl of hot water for up to 10 minutes.
• Leftover mash can be stored in an airtight container for up to a day; just give it a good stir before spreading.

Closing: This recipe never lets me down because it’s simple, fresh, and packed with flavors that just make you feel good inside and out.