Avocado Toast with Poached Eggs

The ultimate brunch dish with creamy avocado and perfectly poached eggs.

Prep Time:
5 minutes
Cook Time:
10 minutes
Servings:
2 servings

Ingredients

  • 2 slices sourdough bread thick cut
  • 1 ripe avocado
  • 2 large eggs fresh
  • 1 tbsp white vinegar
  • Red pepper flakes
  • Flaky sea salt
  • Fresh lemon juice

Directions

  1. Bring a pot of water to a gentle simmer. Add vinegar.
  2. Toast the bread until golden and crispy.
  3. Halve the avocado, remove pit, and scoop flesh into a bowl. Mash with a fork, add lemon juice and salt.
  4. Create a gentle whirlpool in the water. Crack eggs one at a time into the center. Poach for 3-4 minutes.
  5. Spread mashed avocado on toast. Top each with a poached egg.
  6. Finish with flaky salt and red pepper flakes.

Notes

  • Use the freshest eggs possible for the best poached eggs.
  • The water should be barely simmering, not boiling.
  • Add microgreens or everything bagel seasoning for variations.