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A high-quality, realistic image of the finished avocado toast with poached egg, garnished with red pepper flakes, black pepper, fresh parsley or microgreens, and sliced cherry tomatoes on top

Avocado Toast with Poached Egg

Sophia
This easy and nutritious Avocado Toast with Poached Egg is the perfect breakfast recipe! It’s creamy, crunchy, and packed with protein and healthy fats to keep you energized throughout the day.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 People
Calories 320 kcal

Equipment

  • Medium saucepan
  • Slotted spoon
  • Toaster or skillet
  • Knife
  • Fork
  • Small bowl

Ingredients
  

  • 2 slices of whole-grain bread
  • 1 ripe avocado
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes (optional)
  • 1 teaspoon lemon juice
  • 1 tablespoon white vinegar (for poaching)
  • Cherry tomatoes (for garnish)
  • Fresh parsley or microgreens (for garnish)

Instructions
 

  • Toast the whole-grain bread slices until they are golden and crisp.
  • Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl.
    Mash with a fork until creamy, then mix in lemon juice, salt, and black pepper.
  • Bring a medium saucepan of water to a gentle simmer.
    Add the white vinegar and stir the water to create a small whirlpool.
    Carefully crack an egg into a small bowl, then gently slide it into the water.
    Let the egg cook for about 3 minutes until the whites are set but the yolk remains runny.
    Remove with a slotted spoon and place on a paper towel. Repeat for the second egg.
  • Spread the mashed avocado evenly over the toasted bread.
    Place a poached egg on each slice.
    Sprinkle red pepper flakes, additional black pepper, and fresh parsley or microgreens.
    Add sliced cherry tomatoes for extra flavor and freshness.
  • Serve immediately and enjoy your delicious, healthy breakfast!
Keyword Vegetarian