Avocado Toast with Poached Egg
This elevated avocado toast features creamy smashed avocado on crispy sourdough bread topped with a perfectly poached egg. It is a nutritious and satisfying breakfast or brunch option that is both beautiful and delicious.
Creamy smashed avocado on toasted sourdough crowned with a runny poached egg for the ultimate breakfast.
Nutrition per serving
Ingredients
Base
Protein
Cooking
Seasoning
Instructions
Toast the Bread
Toast the sourdough slices in a toaster or under the broiler until golden brown and crispy on the outside but still slightly soft in the center.
Prepare the Avocado
Halve the avocados and remove the pits. Scoop the flesh into a bowl, add a pinch of salt, and smash with a fork until spreadable. Spread generously onto the toasted bread.
Poach the Eggs
Bring a medium saucepan of water to a gentle simmer and add the white vinegar. Create a gentle swirl in the water, crack an egg into a small cup, and slide it into the water. Cook for 3 minutes for a runny yolk then remove with a slotted spoon.
Assemble and Serve
Place the poached eggs on top of the avocado toast. Sprinkle with red pepper flakes and flaky sea salt. Serve immediately while the egg is still warm and runny.
Substitutions
Common mistakes
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