Start your day with this wholesome Avocado Toast with Poached Egg, a vibrant breakfast that’s as nutritious as it is delicious.
Packed with protein from the poached eggs and feta, fiber from whole-grain sourdough, and heart-healthy fats from ripe avocados, this quick and satisfying recipe takes just 10 minutes, making it perfect for busy mornings or effortless meal prep.
15-Minute Avocado Poached Egg Toast
Equipment
- 1 Large skillet or frying pan
- 1 Large saucepan (for poaching eggs)
- 1 Slotted spoon
- 1 knife
- 1 cutting board
- 1 Fork (optional for smashing avocado)
- 2 Serving plates
Ingredients
- 4 slices sourdough bread
- 2 ripe avocados
- 100 g feta cheese crumbled
- 2 eggs for poaching
- 2 tbsp white vinegar
- A pinch red chili flakes
- Optional garnish: mint leaves
- Optional: lemon juice and salt for smashed avocado
Instructions
- Prepare the Bread: Start by heating a large skillet or frying pan over medium heat. Lightly brush each slice of sourdough bread with a small amount of olive oil on both sides. This adds flavor and helps achieve a perfectly golden, crispy texture. Once the pan is hot, toast the bread slices for about 2–3 minutes per side until golden brown and slightly crisp. You can also grill the bread if preferred. Once toasted, transfer the slices to a plate and set aside to cool slightly.
- Slice or Smash the Avocados: While the bread is toasting, take your ripe avocados and cut them in half, removing the pit. Carefully scoop the avocado flesh into a bowl. You have two options: sliced or smashed. For sliced avocado, use a sharp knife to cut thin, even slices. For smashed avocado, use a fork to mash the flesh until smooth, and season lightly with a pinch of salt and a squeeze of fresh lemon juice to enhance the flavor and prevent browning. Set aside.
- Prepare the Poaching Water: Fill a large saucepan with enough water to fully submerge the eggs, about 3–4 inches deep. Bring the water to a gentle boil over medium-high heat. Add 2 tablespoons of white vinegar to the water—this helps the egg whites coagulate quickly and keeps the poached eggs neat and compact. Reduce the heat slightly so that the water is simmering gently rather than a rolling boil.
- Poach the Eggs: Crack one egg at a time into a small bowl or ramekin. Carefully slide the egg into the simmering water. Repeat with the second egg. Let the eggs cook undisturbed for 2–3 minutes, depending on your preferred yolk consistency. The whites should be fully set while the yolk remains soft and runny. Using a slotted spoon, gently lift each poached egg from the water and let any excess water drain off. Place the eggs on a paper towel or clean kitchen towel to absorb extra moisture.
- Assemble the Toast: Take the toasted sourdough slices and place them on individual serving plates. Spread or layer the avocado evenly on top of each slice, using either your slices or smashed preparation. Sprinkle the crumbled feta generously over the avocado, adding a creamy, tangy layer of flavor.
- Top with Poached Eggs: Place one poached egg on each avocado-covered toast slice. Make sure the yolk side is facing upward so it creates a beautiful, rich visual and allows the yolk to run over the avocado when cut.
- Add Seasonings and Garnishes: Sprinkle a pinch of red chili flakes over each toast for a subtle kick of heat. Optionally, add a few fresh mint leaves on top for aroma and color. For smashed avocado, a light drizzle of extra lemon juice or a small pinch of salt can enhance the flavor further.
- Serve Immediately: Serve the avocado toast with poached eggs immediately while the toast is warm, the avocado is fresh, and the egg yolk is perfectly runny. Use a knife to gently cut into the eggs, letting the yolk flow over the creamy avocado for a rich, satisfying bite.
Notes
- Use ripe avocados for the creamiest texture. Slightly under-ripe avocados can be firm and less flavorful.
- White vinegar helps poached eggs hold their shape and prevents spreading in the water.
- Toast sourdough just until golden; over-toasting can make the bread too hard to enjoy.
- Red chili flakes add a subtle heat—adjust according to your taste.
- For extra flavor, add a squeeze of lemon juice or a pinch of salt to the avocado.
Chef’s Secrets for Perfect Toast
Achieving the ultimate avocado toast comes down to a few simple techniques.
First, always select ripe avocados—they should yield slightly under gentle pressure.
If using smashed avocado, incorporate a little lemon juice to enhance flavor and prevent browning.
When poaching eggs, maintain a gentle simmer rather than a rolling boil; this ensures the whites cook evenly without breaking apart.
Toasting sourdough slices until just golden preserves a perfect balance of crispness and chewiness.
Finally, layering crumbled feta adds a tangy richness that complements the creamy avocado and silky egg yolk beautifully.
Serving Suggestions for Extra Appeal
This avocado toast is perfect as a light breakfast, brunch, or snack.
Serve immediately to enjoy the contrast of warm toast and creamy avocado with the runny yolk.
Pair with a side of fresh fruit, a handful of mixed greens, or a light salad for a complete meal.
For a more indulgent brunch, drizzle a little extra virgin olive oil or balsamic glaze over the top.
Garnishes like microgreens, pumpkin seeds, or a sprinkle of smoked paprika can elevate both flavor and presentation.
Storage Tips for Best Freshness
Avocado toast is best enjoyed immediately, as the avocado can brown quickly and the bread may lose crispness.
If necessary, store sliced avocado separately in an airtight container with a little lemon juice to prevent browning.
Poached eggs can be stored in water in the refrigerator for up to two days, but the yolk may become less runny when reheated.
Toast should be kept separate from toppings and lightly reheated in a pan or toaster to restore crispness.
Avoid assembling ahead to preserve texture and flavor.
Frequently Asked Questions
1. Can I use other bread instead of sourdough?
Yes, whole-grain, multigrain, or rye bread works well. Sourdough provides a slightly tangy flavor and sturdy texture, but any hearty bread that holds toppings will work.
2. How do I make the poached eggs perfect every time?
Use fresh eggs and simmer water gently with a splash of vinegar. Crack eggs into a small cup before adding to water. Cook for 2–3 minutes for a runny yolk.
3. Can I make this recipe vegan?
Yes! Replace the poached egg with tofu scramble or vegan egg alternatives, and use a plant-based feta or omit it entirely. The avocado provides healthy fats and creaminess.
4. How can I prevent avocado from browning?
Add a small squeeze of lemon or lime juice and store in an airtight container until ready to serve. Smashed avocado browns faster than sliced, so assemble just before serving.
5. Is this recipe suitable for meal prep?
Partially, yes. You can prep bread and avocado separately, but assemble just before eating to maintain texture. Poached eggs are best cooked fresh for the ideal creamy yolk.
