Avocado Toast With Poached Eggs Recipe: For When You Need A Good Breakfast To Get You Out Of Bed!

Name: Avocado Toast with Poached Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2
Cuisine: American
Ingredients: MAIN INGREDIENTS; 2 ripe avocados; 4 slices of bread (preferably sourdough); 4 eggs; 1 teaspoon white vinegar; ½ teaspoon salt; ¼ teaspoon black pepper; Optional: chili flakes; Optional: juice of 1 lemon – To mix with the avocado for freshness and to prevent browning.; Optional: extra virgin olive oil – For drizzling on top for richness and flavor.; DRESSING; Extra Virgin Olive Oil (optional) – Adds richness and a gourmet touch when drizzled over the toast.; Lemon Juice (optional) – Brightens the flavors of the avocado and enhances freshness.; Chili Flakes (optional) – For those who like a bit of spice.

Seriously, is there a more iconic, more drool-inducing, more “grammable” breakfast than creamy avocado toast piled with perfectly poached eggs? This café-style recipe is a study in simplicity, with creamy avocado, gently wobbly poached eggs, and a scattering of flavorful seasonings that take it to new heights of breakfast nirvana. In this post, I’m going to take you through all the steps to help you master this decadent breakfast dish at home.

So, let’s get right to it, because I promise you, your taste buds are going to love you for it!

Ingredient Overview:

Here’s a quick breakdown of the magic in each ingredient:

Eggs: The star of the dish! Poached eggs give you both creamy yolks and fluffy whites, and they play well with creamy avocado.
White vinegar: prevents those poached eggs from falling apart as they cook.
Avocado: The creaminess, the buttery goodness that makes this toast taste so rich.
Bread (preferably sourdough): The perfect, crusty, chewy foundation to soak up yolk and avocado.
Salt & Pepper: Balances and brings out the natural flavors of both avocado & eggs.
Chili Flakes (optional): For the heat seekers.
Extra Virgin Olive Oil (optional): For richness and gourmet flair!
Lemon Juice (optional): Helps keep your avocado fresh and gives a bright zip.

Let food be thy medicine and medicine be thy food.
Zoe Alexandra

Avocado Toast with Poached Eggs

Step-by-Step Instructions:

Follow these simple steps to prepare café-style avocado toast with poached eggs in your own kitchen!

1. Prep Your Bread & Avocado:

Toast 2 slices of your favorite bread until they are golden and crispy. You’ll want a good sourdough for that crunchy-yet-chewy contrast.
Toast the bread and, while it’s toasting, scoop the flesh out of a ripe avocado and smash it in a bowl with a fork.
Mix in a pinch of salt, pepper, and a splash of lemon juice (if desired) with the avocado. Mix well and set aside.

2. Become an Expert at Poaching Eggs Perfectly:

Put a pot of water on the heat to come to a slow simmer, not a boil. (Big bubbles will pop your eggs!)
Stir in a tablespoon of white vinegar into the simmering water. This also helps the egg whites hold together.
Crack each egg into the small bowl (to make pouring into the pot easier).
Calling it slowly, cautiously dunk each egg into the water. Important Tip: Pour near the water to preserve the whites.
Allow the eggs to cook for 2-3 minutes. Using a spoon, scoop and drizzle hot water on top of the eggs to assist in setting the yolks in place.
Lift the eggs out with a slotted spoon. Do the “wobble test”—the whites should be firm, and the yolk should jiggle a little, like a wobbly jelly.
Gently drain excess water.

3. Assemble Your Avocado Toast:

Mound the smashed avocado onto the wide top area of the toasted bread slices.
Top each toast slice with a poached egg.
Season with a little salt, fresh-cracked black pepper, and optional chili flakes.
Drizzle with some extra virgin olive oil, if you like.

Serving Suggestions, Storage Suggestions, Tips, and Variations

Avocado Toast with Poached Eggs

Serving Suggestions:

You may serve it with a side of mixed leafy salad dressed with balsamic vinegar or a fresh fruit salad for a complete nutrient-rich breakfast.
Need something more filling? Top with smoked salmon or crispy bacon, and also sprinkle with crumbled feta cheese.
Garnish with microgreens or chopped parsley for extra aesthetic points before serving.

Storage Recommendations & Reheating Instructions:

Avocado Toast: Serve right away for optimal freshness, but you can store leftover avocado in the fridge for one to two days (keep the extra lemon juice on hand to prevent browning).
Poached Eggs: Keep poached eggs in ice water in the fridge for up to 2 hours. To reheat, dip them in hot water for about 20 seconds before serving.

Tips & Variations:

Creamy Avocado: Mix a tablespoon of cream cheese or Greek yogurt into the avocado for added creaminess.
Spice Things Up: Stir in a teaspoon of sriracha or hot sauce into the smashed avocado.
Mediterranean it: Add sun-dried tomatoes, crumbled feta, and a dusting of za’atar on top of the toast.
Make it vegan: Omit the poached eggs and add grilled tomatoes or sautéed mushrooms.

FAQS

My eggs fall apart in the water! What am I doing wrong?

The water is simmering, not boiling. Adding vinegar causes the egg whites to coalesce as they’re cooking, too.

Can I use any bread to make this recipe?

Yes! Sourdough works best for its texture, but any bread—whole grain, rye, or even gluten-free—will do. Pick one that provides a solid foundation for the toppings.

How can I tell if my avocado is ripe enough?

A ripe avocado should give under gentle pressure but shouldn’t feel mushy. If the stem snaps right off and it’s bright green underneath, it’s just right!

Any advice for poaching eggs in bulk?

Absolutely! Use a pot with a wider bottom and stir the water around gently so it currents before depositing the eggs. Poach one at a time, though you can poach 3–4 eggs successively.

There you have it! A café-style avocado toast recipe that’s easy enough to throw together at home but will have people thinking you’ve been out for brunch. Now it’s your turn—gather your ingredients, turn on some music, and cook! Bon appétit!