Avocado Toast with Poached Egg

Avocado Toast with Poached Egg

Prep

5 min

Cook

10 min

Total

15 min

Servings

2

Difficulty

Easy

Ingredients

• 2 thick slices sourdough bread
• 1 large ripe avocado
• 2 tsp lemon juice
• 1/4 tsp salt, plus more to taste
• 2 large eggs
• 1 tsp white vinegar
• Red pepper flakes, black pepper and flaky salt, for topping
• Microgreens or chopped chives (optional)

Instructions

1. Bring a medium saucepan of water to a gentle simmer and add the vinegar.
2. Toast the bread until golden and crisp.
3. Mash the avocado with the lemon juice and salt, leaving it a little chunky.
4. Crack each egg into a small cup. Stir the water to make a gentle whirlpool and slide in the eggs one at a time.
5. Poach 3 minutes for runny yolks, then lift out with a slotted spoon and drain on a paper towel.
6. Spread the avocado on the toast, top each with an egg and finish with pepper flakes, black pepper, flaky salt and greens.

Why this recipe works

Lemon juice keeps the avocado bright and stops browning, and a little salt in the mash makes it taste seasoned all the way through. A gentle whirlpool helps the egg white wrap neatly around the yolk.

Tips, substitutions & storage

• Swap: Use whole grain, rye or gluten-free bread instead of sourdough.
• Swap: Lime juice can replace lemon; a fried or jammy boiled egg can replace the poached egg.
• The freshest eggs hold together best when poached.
• A ripe avocado gives slightly when pressed near the stem.
• No poaching? A fried or soft-scrambled egg works just as well.
• Keep leftover mashed avocado with plastic wrap pressed on the surface for up to 1 day.

Nutrition (estimated, per serving)

Calories

330

Protein

12g

Carbs

28g

Fat

20g

Fiber

8g

Sugar

2g

Sodium

560mg

Nutrition information is an automatic estimate based on typical ingredients and will vary with the brands and amounts you use. It is not medical or dietary advice.