Creamy Avocado Toast with Poached Egg
A quick and easy breakfast recipe featuring creamy mashed avocado on toasted bread topped with perfectly poached eggs. This comforting and nutritious dish is perfect for busy mornings or leisurely brunches.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 servings 1x
- Category: Breakfast
- Cuisine: American
Ingredients
Scale
- 1 ripe Hass avocado
- 2 large eggs, room temperature
- 2 slices sturdy bread (sourdough or whole-grain recommended)
- 1 teaspoon fresh lemon juice
- Pinch of sea salt, to taste
- Freshly cracked black pepper, to taste
- 1 teaspoon extra virgin olive oil for drizzling
- Optional toppings: red chili flakes, chopped fresh cilantro or parsley, halved cherry tomatoes
Instructions
- Cut the ripe avocado in half, remove the pit, and scoop the flesh into a small bowl. Add 1 teaspoon of fresh lemon juice, a pinch of salt, and a little black pepper. Mash gently with a fork until creamy but still slightly chunky. Set aside.
- Toast the bread slices until golden and crisp. Drizzle a little olive oil on top of the toast once toasted for extra flavor, if desired.
- Fill a medium saucepan or deep skillet with about 3 inches of water. Heat over medium until it reaches a gentle simmer (around 180°F). Add a splash of vinegar if desired.
- Crack one egg into a small cup or ramekin. Stir the water gently to create a slight whirlpool, then carefully slide the egg in. Poach for about 3 minutes for a runny yolk or up to 4 minutes for slightly firmer yolk. Use a slotted spoon to lift the egg out, letting excess water drip off. Repeat with the second egg.
- Spread the mashed avocado evenly over each slice of toast. Top each with a poached egg. Season with a pinch more salt, freshly cracked pepper, and optional chili flakes. Add fresh herbs or halved cherry tomatoes if using.
- Serve immediately while the toast is crisp and the egg yolk is runny. Optionally, drizzle a little more olive oil on top for a glossy finish.
Notes
Use room temperature eggs for best poaching results. Create a gentle whirlpool in the poaching water to keep egg whites wrapped around the yolk. Add a splash of vinegar to the poaching water to help egg whites set if desired. Store mashed avocado with lemon juice in an airtight container in the fridge for up to 24 hours. Poached eggs are best cooked fresh and do not reheat well.
Nutrition
- Serving Size: 1 slice of avocado t
- Calories: 335
- Sugar: 2
- Sodium: 150
- Fat: 22
- Saturated Fat: 3.5
- Carbohydrates: 25
- Fiber: 7
- Protein: 13
Keywords: avocado toast, poached egg, breakfast, easy recipe, healthy breakfast, quick brunch, creamy avocado