15-Minute Avocado Poached Egg Toast
A creamy, flavorful avocado toast topped with a perfectly poached egg, crumbled feta, and a sprinkle of chili flakes. Quick, nutritious, and packed with protein, fiber, and healthy fats, it’s the ultimate breakfast or brunch option for busy mornings.
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.
