The smell of warm bread mingling with rich avocados creates an aromatic symphony that pulls you into the kitchen. Just imagine biting into creamy avocado topped with a perfectly poached egg—it’s pure bliss!

Whenever I indulge in this delightful dish, I’m transported to lazy weekend mornings filled with sunshine and laughter. Nothing beats sharing this recipe with friends and family; it’s sure to make anyone feel special!
Why You'll Love This Recipe
- This dish is incredibly easy to prepare and perfect for any meal.
- The combination of creamy avocado and a runny poached egg creates a flavor explosion.
- Its beautiful presentation makes it ideal for brunch gatherings.
- Plus, it’s versatile—you can customize toppings based on your cravings.
I remember my friend’s eyes lighting up when I served this at our last brunch. The combination had them raving about it for days!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Ripe Avocados: Choose avocados that yield slightly when pressed; they should feel soft but not mushy.
- Fresh Eggs: Use the freshest eggs for the best-poaching results; fresher eggs hold their shape better.
- Whole Grain Bread: Opt for thick slices of whole grain bread for a hearty base that holds up well.
- Lemon Juice: Freshly squeezed lemon juice adds brightness and helps prevent the avocados from browning.
- Salt and Pepper: Simple seasonings that enhance flavors; don’t skip out on these essentials!
- Red Pepper Flakes (optional): A pinch of red pepper flakes can add a delightful kick if you’re feeling adventurous!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Toast the Bread: Start by toasting your whole grain bread until golden brown and crispy. This step adds texture and warmth to your base.
Prepare the Avocado Mash: While the bread is toasting, scoop out ripe avocados into a bowl. Add a squeeze of lemon juice along with salt and pepper. Mash until smooth yet chunky.
Poach the Eggs: Bring a pot of water to simmer over medium heat. Crack each egg into a small bowl before gently sliding them into the water one at a time. Cook for about 3-4 minutes until whites are set but yolks remain runny.
Assemble Your Toasts: Once your bread is toasted and eggs are poached, spread the mashed avocado generously over each slice of bread.
Add Finishing Touches: Carefully place a poached egg atop each slice of avocado toast. Sprinkle red pepper flakes if desired for added flavor!
Now you’re ready to dive into this magnificent creation! Each bite combines creamy avocados, rich yolk goodness, and crunchy toast perfection—pure magic in every mouthful!
Enjoying this delightful dish makes any day feel like a special occasion. Whether you’re hosting brunch or simply treating yourself on a Tuesday morning, this Avocado Toast with Poached Egg delivers satisfaction every time!
You Must Know
- For the best avocado toast, use ripe avocados for creaminess and flavor.
- Add a sprinkle of lime juice to prevent browning.
- Toast bread until golden for that perfect crunch that contrasts with the smooth avocado.
Perfecting the Cooking Process
Start by boiling water for poaching eggs, then prepare your bread for toasting while the eggs cook. This way, everything comes together seamlessly and is served hot.
Add Your Touch
Consider adding toppings like sliced radishes, crumbled feta, or cherry tomatoes to enhance flavors and textures. A drizzle of chili oil can also add a delightful kick to your toast.
Storing & Reheating
Store leftover avocado in an airtight container with a sprinkle of lemon juice. Reheat your bread in a toaster or oven to restore its original crispiness without losing flavor.
Chef's Helpful Tips
- Use fresh ingredients for the best taste.
- Avoid over-mashing your avocado; a few chunks add texture.
- Be careful not to overcook the eggs; runny yolks elevate your dish.
Creating this recipe reminds me of brunch gatherings with friends where laughter filled the air, and everyone eagerly awaited my famous avocado toast. The joy on their faces made all the effort worthwhile.
FAQ
What type of bread is best for avocado toast with poached egg?
Sourdough or whole grain bread works best due to their sturdy texture and delicious flavor that complements creamy avocados.
Can I make avocado toast ahead of time?
While it’s best enjoyed fresh, you can prepare components individually, like poaching eggs and mashing avocados just before serving.
How can I prevent my avocado from browning?
Adding lemon or lime juice slows down oxidation and keeps your avocado looking fresh longer while enhancing its flavor.
Avocado Toast with Poached Egg
Indulge in this vibrant avocado toast topped with a perfectly poached egg, offering a deliciously satisfying flavor profile that’s ideal for breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 2
- Category: Breakfast
- Method: Toast/Poach
- Cuisine: American
Ingredients
- 2 ripe avocados
- 2 fresh eggs
- 2 slices whole grain bread
- 1 tbsp freshly squeezed lemon juice
- Salt, to taste
- Pepper, to taste
- Red pepper flakes (optional)
Instructions
- Toast the whole grain bread until golden brown and crispy.
- In a bowl, scoop out avocados, add lemon juice, salt, and pepper. Mash until smooth yet chunky.
- Bring a pot of water to a gentle simmer. Crack each egg into a small bowl before gently sliding them into the water. Cook for about 3-4 minutes until whites are set but yolks remain runny.
- Spread the mashed avocado generously over each slice of toast.
- Carefully place a poached egg on top of each avocado toast. Add red pepper flakes if desired.
Notes
- For added flavor and texture, consider topping your toast with sliced radishes or cherry tomatoes.
- To prevent browning, ensure you use lemon juice on the mashed avocado right after mashing.
Nutrition
- Serving Size: 1 slice of avocado toast with poached egg (150g)
- Calories: 360
- Sugar: 1g
- Sodium: 240mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 186mg