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Avocado Toast with Poached Eggs

Enjoy a lazy morning with these delightful avocado toast with poached eggs. This simple yet flavorful recipe is quick to prepare and perfect for breakfast or brunch.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices country bread
  • 2 ripe avocados
  • 4 extra-fresh eggs
  • 1 tbsp white wine vinegar
  • 1 tbsp lemon juice
  • salt and freshly ground black pepper
  • red pepper flakes or sesame seeds optional
  • olive oil optional, for serving

Equipment

  • Toaster or skillet
  • Bowl
  • Saucepan
  • Ladle
  • Slotted spoon

Method
 

  1. Toast bread until golden and crispy. Set aside.
  2. Cut avocados in half, remove pits, and mash flesh with a fork. Add lemon juice, salt, and pepper. Mix until smooth.
  3. Bring lightly salted water to a simmer. Add white wine vinegar.
  4. Crack each egg into a small cup. Create a gentle swirl in the simmering water. Gently pour each egg into the swirling water.
  5. Poach eggs for 2–3 minutes, until whites are set and yolks are still runny. Remove carefully with a slotted spoon and drain on paper towels.
  6. Spread avocado mixture on each toast slice. Top with a poached egg.
  7. Serve immediately. Optionally drizzle with olive oil, add red pepper flakes, or sesame seeds for added crunch.

Notes

Feel free to customize your toasts! Add halved cherry tomatoes, spinach sprouts, fresh cheese, or smoked paprika for a more intense flavor. For a vegetarian version, replace poached eggs with quail eggs or sautéed mushrooms.