If you're looking for a breakfast that feels gourmet without the fuss, this Avocado Toast with Poached Egg is your go-to. It's the perfect blend of creamy, tangy, and savory with just a hint of spice. Plus, it's quick enough for a weekday morning but impressive enough for brunch with friends.
Avocados are the star of this dish, providing that creamy texture and rich flavor. Make sure they're ripe for the best mash. Eggs add a silky, luxurious touch when poached just right, complementing the avocado perfectly. Sourdough bread gives a hearty, tangy base that holds up well under the toppings. A little lemon juice brightens up the avocado and keeps it from browning. Salt and black pepper season everything to perfection, while white vinegar helps the eggs poach neatly. A sprinkle of chili flakes adds a bit of heat, and fresh herbs like cilantro or parsley can offer a fresh finish.
This dish pairs beautifully with a side of mixed greens drizzled with olive oil and lemon juice. For an extra nutritional boost, add a sprinkle of seeds like pumpkin or sunflower on top. If you're serving brunch, a refreshing fruit salad on the side works wonderfully.
Start by toasting your sourdough slices until they’re golden and crispy. A toaster or grill pan works well here, and once they’re done, set them aside. Next up, halve your avocados, remove the pits, and scoop the flesh into a bowl. Add a splash of lemon juice, a pinch of salt, and some freshly ground black pepper. Mash it all together until you’ve got a smooth, spreadable consistency — a few chunks can add texture if you like.
For the eggs, bring a medium pot of water to a gentle simmer. Stir in a tablespoon of white vinegar, which helps keep the egg whites together. Create a gentle whirlpool in the water with a spoon. Crack each egg into a small bowl first to ensure no shell bits, then gently slide them, one at a time, into the center of the whirlpool. Let them poach for about 3-4 minutes until the whites are set but the yolk is still runny.
While the eggs are poaching, spread your mashed avocado generously over each slice of toast. Once the eggs are ready, use a slotted spoon to carefully lift them from the water, letting any excess water drip off. Place an egg on top of each avocado-covered toast. Finish with a sprinkle of salt, pepper, chili flakes, and some fresh herbs if you’re using them. Serve immediately while everything is still warm and vibrant.
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