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Delicious avocado toast topped with a perfectly poached egg on sourdough bread.

Avocado Toast with Poached Egg

This creamy and crunchy avocado toast topped with a perfectly poached egg is a filling and energizing breakfast option that's easy to make.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Poached Egg
  • 1 piece very fresh egg Fresh eggs yield the best results for poaching.
  • 1 teaspoon vinegar (optional) Helps the egg whites set faster.
For the Toast
  • 1 slice thick slice of bread Sourdough or whole wheat works best.
  • 1/2 fruit ripe avocado Mash with salt and optional lemon juice.
  • to taste salt and black pepper Essential for flavor enhancement.
  • to taste optional toppings (lemon juice, chili flakes, olive oil) Customize to preference.

Method
 

Poaching the Egg
  1. Bring water in a small pot to a gentle simmer, about 2 to 3 inches deep.
  2. Add vinegar if using.
  3. Crack the egg into a small bowl.
  4. Stir the water gently to create a swirl and slide the egg into the center.
  5. Cook for 3 minutes for a runny yolk or 4 minutes for a firmer yolk.
  6. Remove the egg with a slotted spoon and rest it on a paper towel to drain.
Preparing the Toast
  1. Toast the bread until it is deeply golden and crunchy.
  2. Mash the avocado in a bowl with a pinch of salt and a squeeze of lemon juice.
  3. Spread the mashed avocado generously on the toast.
  4. Top with the poached egg and season with black pepper and optional toppings.

Notes

Keep your workspace neat by cleaning as you go. Poached eggs are best when fresh, but can be stored in cold water in the fridge for up to a day.