Avocado Toast with Poached Egg and Chili Flakes
This modern brunch staple features perfectly smashed seasoned avocado on thick toasted sourdough bread, crowned with a silky poached egg and finished with bright chili flakes and flaky sea salt. It is nutritious, satisfying, and incredibly quick to prepare on any morning.
Creamy smashed avocado on sourdough toast topped with a poached egg and chili flakes.
Nutrition per serving
Ingredients
Base
Topping
Protein
Seasoning
Instructions
Toast the Bread
Toast the sourdough slices in a toaster or under the broiler until deeply golden and crispy on the outside but still slightly chewy inside. A sturdy toast is important so it does not become soggy under the avocado and egg toppings.
Smash the Avocado
Scoop the avocado flesh into a bowl and add lemon juice, a pinch of flaky sea salt, and black pepper. Smash with a fork to your desired consistency, leaving some chunks for texture. Taste and adjust seasoning as needed before spreading generously on the toast.
Poach the Eggs
Bring a saucepan of water to a gentle simmer and add a small splash of white vinegar. Crack each egg into a small cup first, create a gentle swirl in the water, and slide the eggs in one at a time. Poach for 3 minutes for a perfectly runny yolk.
Assemble and Finish
Spread a thick layer of smashed avocado over each slice of toast and carefully lift the poached eggs from the water using a slotted spoon, patting dry with a paper towel. Place one egg on each toast and finish with chili flakes and an extra pinch of flaky sea salt.
Substitutions
Common mistakes
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