Avocado Toast with Poached Egg
Let’s Be Honest: Why I Keep Coming Back to This
Okay, so, picture this: it’s Saturday, I’m bleary-eyed and rummaging around for something not boring, but also won’t take ages because my caffeine hasn’t kicked in yet. That’s when Avocado Toast with Poached Egg saves me. I swear, the first time I made it, I nearly flung the poached egg across the room (that wispy bit… nightmare). Now, though, it’s my quick happy fix.
This Will Be Your New “I Don’t Know What To Eat” Solution
I make this when I can’t decide between breakfast and lunch (brunch? Sure, but let’s not get all posh about it). My family goes mad for this—mainly because it looks like I’ve put way more effort in than I actually have. Honestly, even my dad, the “what’s wrong with a fried egg?” guy, finally admitted he likes it better this way. Well, sometimes I squish up the avocado too much (it’s not guac, I remind myself), but the combo always wins. I mean, it’s creamy and runny and crunchy, and…right, I’m rambling already.
What You’ll Need (and What I Use When I’m Out of Stuff)
- 1 ripe avocado (or honestly, I’ve used half a leftover one, a bit brown and all—it’s fine if you mash it well)
- 2 slices of bread (sourdough is my jam, but farmhouse or even that generic white loaf works in a pinch)
- 2 eggs, the fresher the better (but I’ve had success with shop-bought, no shame)
- 1 tablespoon white vinegar (my gran swore by malt, I disagree)
- Salt and pepper to taste (sometimes I sneak in some smoked salt, yum!)
- Optional: chili flakes, feta crumbles, or a squeeze of lime—plus a glug of olive oil if you’re feeling fancy
- If you’re me and running late: pre-mashed guac from the store actually works… it’s fine, trust me.
How I Make My Avocado Toast with Poached Egg
- Toast the bread—I like mine golden and just shy of burnt. If you’re juggling a million things, throw it in the oven so you don’t forget it (like I do; just don’t walk away…)
- Mash the avocado—In a bowl, add a pinch of salt, pepper, and maybe a squeeze of lime if you have one knocking about. Sometimes I add a drop of olive oil, mainly when I’m pretending to be health-conscious. This is where I usually sneak a taste (just to be sure, of course).
- Poach your eggs—Here’s my half-baked secret: I crack the egg into a ramekin first (trust me, it makes life easier). Get a pot of water just simmering (not boiling your socks off). Splash in the vinegar. Swirl the water gently and—brave moment—slide in the egg. Wait about three minutes or glance nervously at your phone timer like I do. Don’t worry if it goes a bit wispy at the edges; it always does for me.
- Assemble—Smoosh avocado on toast, slide that glorious egg on top. Sprinkle with extra salt, pepper, and whatever else you fancy. Sometimes I add a dash of hot sauce; sometimes just a good bit of olive oil. Depends on my mood!
So, What Did I Learn From All My Avocado Toast Making?
- Eggs stick to the bottom sometimes… just nudge them with a spoon if they do.
- Actually, I find it works better if I use slightly older eggs—less feathery whites!
- Don’t stress about presentation; even if it looks a bit dodgy, it’ll still taste ace.
Variations I’ve Tried (and One I’m Still Regretting)
- Tried it with rye bread – too chewy, didn’t love it.
- Sprinkle of everything bagel seasoning—game changer, honestly.
- Sometimes I add a layer of smoked salmon beneath the avocado, which feels super posh, but my wallet doesn’t thank me.
Do You Really Need That Fancy Egg Poacher?
Short answer: no. I mean, I bought one and lost the little cup within a week. A deep saucepan and a spoon work just as well. If you’re desperate, you can microwave-poach an egg (seriously, there’s a good guide on Bon Appétit), but keep a close eye or it’ll go kaboom—ask me how I know. There’s always a workaround, mate.
How Long Can You Keep It?
If you somehow have leftovers (which never happens in my house), the avocado mash will go a bit brown in the fridge, but it tastes fine for up to a day. Toast and egg, though, are best fresh; nothing sadder than soggy toast! If you really want to prep ahead, just keep the avocado covered with cling film and use lemon or lime to slow the browning.
How I Like to Serve It (and a Tiny Family Quirk)
I usually dump everything on one plate and dig in, but my mum loves to sprinkle microgreens on top because “it looks like the cafes” (her words, not mine). Sometimes we put everything on a chopping board, and everyone makes their own—like breakfast tapas!
What I’ve Messed Up (So You Don’t Have To)
- I once rushed the egg and it came out runny… but, like, cold in the middle. Don’t do that, give it a minute or so more than you think.
- Toast that’s too thick never toasts evenly—better to go a bit thinner.
- I forgot the vinegar once—egg whites everywhere. It’s not pretty.
Questions People Have Actually Asked Me—With Honest Replies
- Can you use regular bread? Yep. Any bread at all works—one time I used a burger bun. No regrets. (Although, crumpets… not great.)
- Is it OK to skip the vinegar? It’s not the law to use it, but you’ll get ghostly wisps swimming around otherwise.
- Can you prep the avocado mash ahead? You can, but keep it airtight and with a squeeze of citrus or it’ll look a bit dodgy come morning.
- I’m not great at poaching eggs—what’s the trick? Honestly, practice and relax. Or check a good video guide, like this one from Serious Eats. It’s a life-saver!
- Do you recommend any special salt? I use flaky sea salt if I’m in a “treat yo’self” mood, but regular table salt is fine. Don’t sweat it.
So, next time breakfast boredom hits—give this a go. And if you spill some, you’re one of us.
Ingredients
- 2 slices whole grain bread
- 1 ripe avocado
- 2 large eggs
- 1 tsp lemon juice
- 1 tbsp chopped fresh chives
- 1/4 tsp salt
- 1/8 tsp black pepper
- Red pepper flakes, for garnish (optional)
Instructions
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1Toast the slices of whole grain bread until golden and crisp.
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2While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork and mix in the lemon juice, salt, and black pepper.
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3Fill a medium saucepan with water and bring to a gentle simmer. Crack each egg into a small bowl, create a gentle whirlpool in the simmering water, and gently slide in each egg. Poach eggs for about 3 minutes until whites are set but yolks are still runny.
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4Spread the mashed avocado mixture evenly over the toasted bread slices.
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5Top each slice with a poached egg. Garnish with chopped chives and red pepper flakes if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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