Avocado Toast with Poached Egg

Avocado toast has become a modern breakfast staple for good reason—it's quick, nutritious, and absolutely delicious. Top it with a perfectly poached egg and you've got a satisfying meal that keeps you full all morning.

Ingredients

Instructions

1. 1

   Toast the bread slices until golden and crispy.

2. 2

   Bring a medium pot of water to a gentle simmer (not a rolling boil). Add the vinegar.

3. 3

   Create a gentle whirlpool in the water using a spoon. Crack an egg into a small bowl and gently slide it into the center of the whirlpool.

4. 4

   Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg.

5. 5

   While eggs cook, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork to your desired consistency.

6. 6

   Season the mashed avocado with salt and pepper.

7. 7

   Spread the avocado generously on each slice of toast.

8. 8

   Top each with a poached egg. Season with additional salt, pepper, red pepper flakes, and everything bagel seasoning if desired.

9. 9

   Garnish with microgreens and serve immediately.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information