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Avocado Toast with Poached Egg

Avocado Toast with Poached Egg

Easy avocado toast with poached egg ready in 10 minutes. Crispy sourdough, creamy avocado, and a runny yolk in every bite.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 slices sourdough bread thick cut
  • 1 ripe avocado
  • 2 large eggs very fresh
  • 1 tsp white vinegar for poaching water
  • 1 tsp lemon juice fresh
  • 1 tbsp olive oil extra virgin, for drizzling
  • flaky sea salt to taste
  • cracked black pepper to taste
  • 1/4 tsp red pepper flakes optional
  • 1 tbsp fresh chives chopped

Method
 

  1. **Toast.** Toast the sourdough until deeply golden and crisp. Keep warm while you poach.
  2. **Smash.** Scoop the avocado into a bowl. Add lemon juice, salt, and pepper. Smash with a fork, leaving some chunks for texture.
  3. **Swirl.** Bring a small pot of water to a gentle simmer. Add the vinegar. Stir to create a whirlpool.
  4. **Poach.** Crack the egg into a small cup, then slip it into the swirling water. Cook for 3 to 4 minutes until whites are set and yolks are still runny.
  5. **Assemble.** Spread the avocado over the toast. Top with a poached egg.
  6. **Finish.** Drizzle with olive oil, sprinkle with flaky salt, red pepper flakes, and chives. Serve immediately.

Notes

Use sourdough or seeded country bread. The open crumb and sturdy crust hold up to the wet avocado and egg. Toast until deeply golden, almost verging on too dark. Soft toast equals soggy toast. Use a fresh egg for poaching. The whites hold together better and give you a cleaner shape.