Avocado Toast with Poached Egg
Creamy mashed avocado on crispy toast, topped with a perfectly poached egg and a pinch of sea salt. Ready in 15 minutes—a restaurant-quality breakfast at home.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 2 slices bread, crusty or sourdough
- 1 whole ripe avocado
- 2 whole eggs
- 1 tablespoon white vinegar
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- 1
Fill a medium saucepan with 3 inches of water and place it on the stove over medium-high heat. Let the water come to a gentle simmer—you should see small bubbles rising from the bottom, not a rolling boil.
- 2
While the water heats, cut the avocado in half lengthwise from top to bottom, rotating around the pit. Twist the two halves apart with your hands, lift out the pit, and scoop the soft flesh into a small bowl.
- 3
Use a fork to mash the avocado in the bowl until it reaches the texture of chunky peanut butter—some small pieces are fine, don't make it completely smooth.
- 4
Place the bread slices into a toaster or toaster oven and toast them until they are deep golden brown with slightly crispy edges, about 3–4 minutes.
- 5
Pour the white vinegar into the simmering water—this helps the egg white set faster. Crack the first egg into a small bowl or cup (do not crack it directly into the water).
- 6
Stir the water gently with a spoon to create a slow whirlpool, then slide the egg from the bowl into the center of the whirlpool. The white should cook and set in about 3 minutes; the yolk will still be soft inside.
- 7
Use a slotted spoon to lift the poached egg out of the water and place it on a clean paper towel to drain for 10 seconds. Repeat steps 5–6 with the second egg.
- 8
Spread half of the mashed avocado evenly across each slice of warm toast, using the back of a fork.
- 9
Carefully place one poached egg on top of the avocado on each toast slice, positioning it in the center.
- 10
Sprinkle each piece with one-quarter teaspoon of sea salt and one-eighth teaspoon of black pepper, distributing it evenly across the egg and avocado.
- 11
Transfer each piece of toast to a plate and serve immediately while the toast is still warm and the egg yolk is still runny.
Tools you’ll need
- medium saucepan
- small bowl
- fork
- toaster or toaster oven
- small cup or bowl
- spoon for stirring
- slotted spoon
- paper towels
- knife
- plate
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