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Poached Egg & Avocado on Toast

A simple yet delightful dish that combines creamy avocado and perfectly poached eggs on crunchy toast, ideal for breakfast, brunch, or a light lunch.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces eggs
  • 1 piece ripe avocado
  • 2 slices toast (whole grain or sourdough)
  • to taste salt
  • to taste pepper
  • optional chili flakes, lemon juice, or herbs like cilantro or parsley Optional toppings for additional flavor.

Method
 

Preparation
  1. Fill a pot with water and bring it to a gentle simmer over medium heat.
  2. Toast your bread slices until golden brown.
  3. Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash it with a fork and add salt, pepper, and a squeeze of lemon juice if desired.
Cooking
  1. Crack the eggs into a small bowl and carefully slide each egg into the simmering water one at a time.
  2. Allow the eggs to cook for about 3-4 minutes until the whites are firm and yolks are still runny.
  3. Use a slotted spoon to carefully remove the eggs from the water and let them drain.
Assembly
  1. Spread the mashed avocado over each slice of toasted bread.
  2. Top each slice with a poached egg.
  3. Sprinkle with additional salt, pepper, and optional seasonings like chili flakes or chopped herbs.

Notes

This dish is best served immediately while hot. Add extra toppings like sliced tomatoes or radishes for variety. Leftover mashed avocado should be stored in an airtight container with lemon juice to prevent browning.