Poached Egg Avocado Toast
Creamy smashed avocado on crispy sourdough topped with a silky poached egg and flaky salt. Takes 15 minutes and tastes like brunch.
- Total time
- 15 min
- Servings
- 2
- Calories
- 345
- Protein
- 14g
Ingredients
- 2 slices sourdough bread
- 1 whole avocado, ripe
- 2 whole eggs
- 1 tbsp white vinegar
- ½ whole lemon
- 1 pinch flaky sea salt and black pepper
Instructions
- 1
Fill a small pot with water, add vinegar, and bring to a gentle simmer over medium heat.
- 2
Toast bread until golden and crispy, about 2 minutes per side in a toaster or skillet.
- 3
Cut avocado in half, scoop into a bowl, and mash with a fork until chunky-smooth.
- 4
Squeeze lemon over avocado, season with salt and pepper, and stir gently.
- 5
Crack eggs into the simmering water one at a time; poach until whites set but yolks jiggle, 3–4 minutes.
- 6
Spread avocado on toast, top each slice with a poached egg, and finish with flaky salt and cracked pepper.
Tools you’ll need
- small pot
- fork
- bowl
- toaster or skillet
- slotted spoon
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