This Avocado Toast with Egg and Tomato is a quick, wholesome meal that brings together creamy avocado, crisp sourdough, juicy tomatoes, and perfectly poached eggs for a balanced start to the day.
Packed with plant-based protein, heart-healthy fats, and fiber, it keeps you feeling full and energized.
Simple to prepare in under 30 minutes, it’s an ideal choice for breakfast, brunch, or a light, satisfying lunch.
Avocado Toast with Egg & Tomato
Equipment
- 1 Toaster or toaster oven
- 1-Medium pot
- 1 cutting board
- 1 Small Cup or Ramekin
- 1 Slotted spoon
- 1 Medium mixing bowl
- 1 spoon
Ingredients
- 2 slices sourdough bread or sprouted wheat bread
- 1 small avocado
- 1 –2 cups water
- 2 large eggs
- 6 cherry tomatoes halved
- 1 tablespoon white vinegar
- 1 pinch salt plus more to taste
- 1 pinch cracked black pepper plus more for garnish
- 1 teaspoon fresh chives chopped
Instructions
- Toast the Bread to Perfection: Place the sourdough slices into a toaster or toaster oven and toast until each slice reaches a golden-brown color, creating a crisp exterior while keeping the inside soft. A perfectly toasted base prevents the bread from becoming soggy when the toppings are added. If making multiple slices, use an oven at 375°F (190°C) for 8–10 minutes, flipping halfway through for even crisping. Once toasted, set aside on a plate.
- Prepare and Mash the Avocado: Cut the avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Mash the avocado with a fork until it reaches your preferred texture — smooth or slightly chunky. Season with a pinch of salt and cracked black pepper, and stir gently to ensure even flavor distribution. The seasoning enhances the natural creamy taste of the avocado. Set aside.
- Heat and Prepare Poaching Water: Pour 1–2 cups of water into a medium pot and bring to a gentle boil over medium heat. Once boiling, reduce the heat to maintain a light simmer with only small bubbles. Add 1 tablespoon of white vinegar, which helps the egg whites set properly. Keep the water simmering gently — too much movement or boiling will prevent the eggs from poaching correctly.
- Poach the Eggs Carefully: Crack one egg into a small cup or ramekin. Using a spoon, create a gentle whirlpool in the simmering water to encourage the egg white to wrap around the yolk. Slowly slide the egg into the center of the swirling water and allow it to cook undisturbed for 3–4 minutes. Remove with a slotted spoon and place on paper towels to drain. Repeat with the second egg. Handle eggs delicately to maintain shape.
- Assemble the Avocado Toast: Spread the mashed avocado evenly over the toasted bread slices using the back of a spoon. Arrange the halved cherry tomatoes evenly on top of the avocado layer. Place one poached egg over each slice, centering it to sit securely. This assembly ensures that every bite includes creamy avocado, juicy tomatoes, and a soft egg.
- Add Final Seasoning and Garnish: Sprinkle each slice with additional cracked black pepper and a pinch of sea salt, if desired. Finely chop fresh chives and scatter them over the eggs for flavor, color, and freshness. Optionally, a drizzle of olive oil or a sprinkle of chili flakes can add extra depth to the dish.
- Serve and Enjoy Immediately: Serve your Avocado Toast with Egg and Tomato immediately while the toast is warm and the eggs are soft. When sliced, the golden yolk will run onto the avocado, blending flavors and creating a rich, satisfying texture. Pair with a light beverage or side salad for a complete, nourishing meal.
Notes
- Use ripe avocados that yield slightly under gentle pressure; too hard will be difficult to mash, and overly soft ones may taste off.
- Thick-cut sourdough or sprouted wheat works best to hold the toppings without getting soggy.
- Poached eggs require gentle simmering rather than rolling boiling water for a perfect soft center.
- Add seasoning directly to the avocado mash to enhance its flavor and avoid blandness.
- For faster preparation, you can pre-toast bread in the oven if making multiple servings.
- Cherry tomatoes add sweetness and juiciness; grape tomatoes can be used as an alternative.
- This recipe is naturally high in protein, fiber, and heart-healthy fats, making it both satisfying and nutritious.
Chef’s Secrets For Perfect Toast
Achieving restaurant-quality avocado toast starts with ingredient selection and technique.
Always choose avocados that are firm yet give slightly under gentle pressure for the ideal creamy texture.
When poaching eggs, create a gentle whirlpool in the simmering water to ensure the whites wrap neatly around the yolk.
Toasting the bread to a golden-brown crisp prevents sogginess and adds a satisfying crunch.
Finally, don’t underestimate seasoning — a pinch of salt and freshly cracked black pepper makes all the flavors shine.
For added flair, a light drizzle of olive oil or a sprinkle of chili flakes can elevate the dish instantly.
Serving Suggestions And Pairings
This Avocado Toast with Egg and Tomato shines as a standalone meal or as part of a larger brunch spread.
Pair it with a fresh green salad, lightly dressed with lemon or balsamic vinaigrette, for a refreshing contrast.
A fruit smoothie, freshly squeezed juice, or a cup of herbal tea makes an excellent accompaniment.
For brunch gatherings, serve alongside roasted vegetables or a small cheese platter.
Garnish with microgreens, sprouts, or extra chives to enhance visual appeal and add subtle layers of flavor.
Storage Tips For Maintaining Freshness
Avocado toast is best enjoyed immediately for optimal taste and texture.
However, if you need to prepare in advance, mash the avocado separately and store it in an airtight container with a squeeze of lemon juice to prevent browning.
Poached eggs can be cooked ahead of time and chilled in ice water for up to two days; reheat gently in simmering water for 30–60 seconds before serving.
Keep toast slices separate from toppings if storing, and assemble just before serving to maintain crispiness.
Avoid freezing, as this changes the texture of both avocado and eggs.
Frequently Asked Questions
1. Can I use regular wheat bread instead of sourdough?
Yes! Regular wheat or multigrain bread works fine, but choose a thicker slice to support the toppings without becoming soggy. Toasting thoroughly is key.
2. How do I know when the eggs are perfectly poached?
Gently lift the egg with a slotted spoon; the whites should be fully set while the yolk remains soft and slightly runny. Cook 3–4 minutes for a medium-soft yolk.
3. Can I make this recipe vegan or dairy-free?
The recipe is already low in lactose and vegetarian. To make it vegan, substitute poached eggs with scrambled tofu or chickpea flour “egg” for a plant-based alternative.
4. What is the best way to prevent avocado from browning?
Store mashed avocado with a small squeeze of lemon or lime juice in an airtight container. Covering with plastic wrap directly on the surface also helps minimize oxidation.
5. Can this recipe be made ahead for meal prep?
Yes! Pre-toast bread and mash avocado separately. Poach eggs in advance, chill in ice water, and reheat gently. Assemble just before eating to keep the toast crispy and fresh.
