Avocado Toast with Poached Egg

Elevate your breakfast with this classic dish that combines creamy avocado and a perfectly poached egg on crunchy sourdough bread. This satisfying meal is simple yet packed with rich flavors.

Prep time: 10 minutes
Cook time: 4 minutes
Serves: 4

Ingredients

2 ripe avocados

4 large eggs

4 slices sourdough bread

1 tablespoon lemon juice

Salt to taste

Black pepper to taste

1 tablespoon white vinegar

Chili flakes for garnish

Fresh herbs (optional) for garnish

Instructions

1. Toast the sourdough slices until golden brown and set aside.

2. Halve the avocados, remove the pits, and scoop the flesh into a bowl. Add lemon juice, salt, and black pepper, then mash until smooth.

3. Bring a pot of water to a gentle simmer, add white vinegar, and create a whirlpool with a spoon.

4. Crack each egg into a small bowl and gently slide into the simmering water. Poach for 3-4 minutes or until the whites are set and the yolk is thick but runny.

5. Spread the mashed avocado evenly over each toast slice.

6. Carefully place a poached egg on top of each avocado-covered toast.

7. Season with additional salt, pepper, and chili flakes. Garnish with fresh herbs if desired and serve immediately.

Storage

Store any leftover avocado mash in an airtight container in the refrigerator for up to 1 day. Poached eggs are best made fresh.

Reheating

Reheat the toast by warming it in a toaster oven or under a broiler for a few minutes. Poached eggs are best served fresh.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.