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Delicious Avocado Toast with Poached Egg served on rustic whole grain bread.

Avocado Toast with Poached Egg

A quick and delicious breakfast featuring crunchy toast, creamy avocado, and a perfectly poached egg.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Toast
  • 1 slice sturdy bread (sourdough or whole grain) Choose a thick slice for best results.
For the Avocado
  • 1 whole ripe avocado Should yield slightly when pressed.
  • 1 pinch salt To taste.
  • 1 pinch pepper To taste.
  • 1 squeeze lemon or lime juice Helps to brighten the flavor.
For the Egg
  • 1 egg fresh egg Fresher eggs work best for poaching.
  • 1 splash vinegar Optional; helps the egg whites set.

Method
 

Poaching the Egg
  1. Bring a small pot of water to a gentle simmer, not boiling.
  2. Add a small splash of vinegar to the simmering water.
  3. Crack the egg into a small bowl.
  4. Stir the water in a slow circle to create a gentle swirl.
  5. Slide the egg into the center of the swirl.
  6. Cook for 3 to 4 minutes for a runny yolk or 5 minutes for a firmer yolk.
  7. Lift the egg out with a slotted spoon and dab it on a paper towel.
Preparing the Toast
  1. Toast the slice of bread until golden brown and crunchy.
Assembling the Toast
  1. Mash the avocado in a bowl and mix in salt, pepper, and lime or lemon juice.
  2. Spread the seasoned avocado on the toasted bread.
  3. Top with the poached egg.

Notes

Serve immediately for best taste. Optionally add toppings like chili flakes, feta, or microgreens for extra flavor.