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Homemade avocado toast with poached egg recipe on a white marble kitchen counter

Avocado Toast with Poached Egg Recipe

Creamy avocado, crispy toast, and a perfectly poached egg come together for a protein-packed, café-style breakfast ready in 15 minutes.
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Course: Breakfast, Brunch
Cuisine: American, Healthy
Prep Time: 5 minutes
Cook Time: 3 minutes
Assembly Time: 7 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 310kcal
Cost: $3

Equipment

  • 1 Medium pot For poaching eggs
  • 1 Slotted spoon To remove poached eggs
  • 1 Small Bowl For cracking eggs individually
  • 1 Glass Bowl For mashing avocado
  • 1 Toaster Or skillet for toasting bread
  • 1 Fork For mashing
  • 1 Paper towel For draining eggs
  • 1 Timer To time poaching accurately

Ingredients

  • 1 slice Sourdough bread Or any bread of choice
  • 0.5 Avocado Ripe
  • 1 Egg Fresh, for poaching
  • 1 teaspoon White vinegar For poaching water
  • 1 teaspoon Lemon juice Freshly squeezed
  • 1 pinch Salt To taste
  • 1 pinch Black pepper To taste
  • 1 teaspoon Olive oil For drizzling
  • 1 pinch Red pepper flakes Optional, for heat
  • 1 tablespoon Fresh herbs Chives, parsley, or microgreens

Instructions

  • Cut and mash avocado with lemon juice, salt, and pepper.
  • Bring water with vinegar to a gentle simmer.
  • Crack egg into small bowl, swirl water, and gently slide egg in.
  • Cook for 3 minutes, then drain on paper towel.
  • Toast bread until golden brown.
  • Spread avocado mixture on toast.
  • Top with poached egg and season with salt, pepper, herbs, and oil.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 180g | Calories: 310kcal | Carbohydrates: 24g | Protein: 12g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 12g | Cholesterol: 190mg | Sodium: 290mg | Potassium: 580mg | Fiber: 7g | Sugar: 1g | Vitamin A: 430IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1.9mg