Avocado Toast with Poached Egg

Introduction

Avocado Toast with Poached Egg is a recipe that strikes a perfect balance between simplicity and gourmet flavor. The creamy richness of avocado complements a perfectly poached egg, while crispy toast brings it all together for a healthy, energizing meal that works for breakfast, lunch, or a light dinner.

This dish is a nutritional powerhouse, packed with protein, healthy fats, and fiber. It’s fast to prepare, endlessly customizable, and always impressive on the plate—ideal for anyone seeking both flavor and convenience.

Why Avocado Toast with Poached Egg is Irresistible

This recipe wins hearts because of its contrast of textures: the crunch of toasted bread, buttery avocado, and silky, runny egg yolk. With just a squeeze of lemon and a sprinkle of seasoning, it delivers bold flavors without overwhelming your taste buds. It’s both filling and light, making it a go-to breakfast or brunch that leaves you satisfied and guilt-free.

Prepping the Ingredients

Start by selecting a ripe avocado and your favorite fresh bread. For an effortless and uniform avocado dice, a Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper ensures quick and even pieces, enhancing your toast’s texture and appearance.

A sturdy cutting board like the Bamboo Cutting Boards for Kitchen, Set of 3 provides a stable workspace for prepping both avocado and garnishes.

Mastering the Perfect Poached Egg

The key to a captivating toast is a perfectly poached egg with a gooey yolk. Fill a saucepan with water, bring it to a gentle simmer, and add a splash of vinegar. Crack your egg into a fine mesh strainer to remove excess white, and then slip it gently into the water. Poach for 3–4 minutes for that dreamy, runny center.

Not confident with traditional poaching? The Rapid Egg Cooker is an excellent option for consistent poaching, especially for busy mornings.

Building Your Avocado Toast with Poached Egg

Toast your bread to a golden crisp using your preferred method. For a no-fuss clean-up, line your baking tray with Reynolds Kitchens Brown Parchment Paper Roll if you’re toasting in the oven.

Scoop the avocado onto the toast and mash it lightly with a fork for a rustic look. Season with flaky sea salt, freshly cracked black pepper, and a squeeze of lemon juice. Carefully layer the poached egg over the avocado and finish with your favorite toppings—think sliced radishes, cherry tomatoes, or microgreens.

Serving Suggestions and Garnishes

Serve your Avocado Toast with Poached Egg on a plate with a side of fresh greens. To pack it for lunch, the Bentgo Salad Container keeps everything fresh and mess-free.

Customize with a dash of hot sauce, a drizzle of olive oil, or even a sprinkle of smoked paprika for a flavorful twist. For crowd appeal, line up several slices on a platter for brunch and let guests tailor their toppings.

Nutritional Information and Serving Size

This recipe yields two toasts, each containing roughly 270–300 calories, depending on bread choice and toppings. Each serving boasts heart-healthy fats, protein for muscle fuel, and enough fiber to keep you energized through the morning.

Avocado Toast with Poached Egg (Recap)

Avocado Toast with Poached Egg is a modern classic—simple, nutritious, and endlessly adaptable. With creamy avocado, a perfectly poached egg, and crisp toast, each bite packs both comfort and sophistication, making it an ideal meal any time of day.

Instructions

1. Toast the bread to your desired level of crispness. For oven toasting, line your tray with a sheet of Reynolds Kitchens Brown Parchment Paper Roll for easy clean-up.
2. While the bread toasts, halve the avocado and remove the pit. Dice the avocado using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even pieces, then scoop into a bowl. Mash gently with a fork and mix in a squeeze of lemon, salt, and pepper.
3. Bring a medium saucepan of water to a gentle simmer and stir in the vinegar. Crack an egg into a small bowl, then gently create a whirlpool in the simmering water and slip in the egg. Poach for 3–4 minutes, or until the white is set but yolk remains runny. Remove with a slotted spoon. Repeat with the second egg. Alternatively, use the Rapid Egg Cooker for effortless poaching.
4. Spread the mashed avocado evenly over the toasted bread. Top each slice with a poached egg.
5. Sprinkle with additional salt and pepper, and garnish as desired: try sliced radish, cherry tomatoes, or microgreens. Serve immediately.
6. If you’re packing a lunch, keep the components separate in a Bentgo Salad Container and assemble just before eating.

Cook and Prep Times

Prep Time: 8 minutes
Cook Time: 6 minutes
Total Time: 14 minutes