Good morning! This Avocado Toast with Poached Eggs is the ultimate feel-good breakfast or brunch—creamy, lemony avocado smashed on crispy toast, topped with juicy cherry tomatoes and a perfectly runny poached egg. The yolk spills over everything for that rich, luxurious bite, while chili flakes and fresh herbs add a gentle kick and brightness. It’s simple, nourishing, and ready in just 20 minutes—perfect for lazy weekends or quick weekdays when you want something special.
Avocado brings healthy fats and creaminess, eggs add protein and that satisfying ooze, and the tomatoes give fresh pop. Naturally vegetarian, easily made gluten-free with the right bread, and endlessly customizable—this classic combo never gets old!
- Servings: 2
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Why These Ingredients Work So Well Together
This simple lineup creates balance and indulgence:
- Sourdough or whole grain bread: Sturdy base with great texture—crispy outside, soft inside.
- Ripe avocados: Creamy, nutrient-dense heart of the dish—lemon prevents browning and adds tang.
- Eggs: Poached for silky whites and runny yolks that make a natural sauce.
- Cherry tomatoes: Juicy, sweet bursts that cut through richness.
- Lemon juice: Brightens avocado and enhances freshness.
- Salt, pepper, chili flakes: Essential seasoning—chili adds gentle heat.
- Olive oil: Rich drizzle for extra flavor and shine.
- Optional basil or micro-greens: Fresh herbal finish and pretty color.
Toasting + mashing + poaching = layers of texture and flavor in every bite.
Ingredients
- 4 slices sourdough or whole grain bread (gluten-free if needed)
- 2 ripe avocados
- 4 large eggs (fresh for best poaching)
- 1 cup cherry tomatoes, halved
- Juice of 1 lemon (about 2–3 tablespoons)
- Salt and black pepper to taste
- Chili flakes (red pepper flakes) to taste
- Olive oil for drizzling
- Optional: fresh basil leaves, micro-greens, feta crumbles, or everything bagel seasoning
- For poaching: splash of white vinegar (helps whites set)
Step-by-Step Instructions
- Toast the bread — Toast slices in a toaster, oven, or grill pan until golden and crispy. Set aside.
- Mash the avocado — Halve avocados, remove pits, and scoop flesh into a bowl. Add half the lemon juice, a good pinch of salt, and black pepper. Mash with a fork to desired chunkiness (smooth or textured—your call!).
- Poach the eggs — Fill a wide saucepan with 2–3 inches of water, add a splash of vinegar, and bring to a gentle simmer (small bubbles, not boiling). Stir to create a whirlpool, then carefully crack one egg into the center. Repeat with remaining eggs (or poach in batches). Cook 3–4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towel.
- Assemble the base — Spread mashed avocado thickly and evenly over each toast slice.
- Top it off — Scatter halved cherry tomatoes over the avocado. Place one poached egg on each toast (or two for heartier servings).
- Finish and serve — Season with extra salt, pepper, chili flakes, a squeeze of remaining lemon, and a drizzle of olive oil. Garnish with basil or micro-greens if using. Serve immediately while eggs are warm and runny!
Pro Tips for Perfect Avocado Toast with Poached Eggs
- Choose ripe avocados—should yield gently to pressure.
- Fresh eggs poach best—older eggs spread more.
- Vinegar in water helps whites coagulate neatly (no taste remains).
- Whirlpool method keeps eggs compact—don’t stir too vigorously.
- Toast right before assembly to stay crisp.
- Drain poached eggs well to avoid soggy toast.
Variations and Substitutions
Make it your own:
- Bread swap: Rye, gluten-free, or English muffins.
- Avocado boost: Add garlic, lime instead of lemon, or everything bagel seasoning.
- Protein plus: Smoked salmon, bacon, or prosciutto.
- Veggie extras: Sliced radish, cucumber, or arugula.
- Spicy: Sriracha drizzle or fresh jalapeño.
- Vegan: Swap eggs for scrambled tofu or hummus.
- Cheesy: Crumble feta or goat cheese over top.
Meal Prep, Storage, and Serving Ideas
Best enjoyed fresh (runny yolk magic!), but components can be prepped ahead: mash avocado (add extra lemon to prevent browning), halve tomatoes, and toast bread. Poach eggs just before serving. Leftovers keep 1 day in fridge (store components separately).
Serving suggestions:
- With a side of fresh fruit or green salad.
- Hot sauce or pesto drizzle.
- Coffee or fresh juice for a complete brunch.
Nutrition Facts (Per Serving – Based on 2 Servings)
Approximate values
- Calories: 520
- Protein: 22g (great from eggs)
- Carbohydrates: 45g
- Dietary Fiber: 12g
- Sugars: 6g (natural from tomatoes/avocado)
- Total Fat: 32g (mostly healthy monounsaturated)
- Saturated Fat: 6g
- Sodium: ~650mg (varies with added salt)
- Key micro-nutrients: High in Vitamin C, Vitamin E, Vitamin K, folate, potassium, and healthy fats
A nourishing, satisfying start to your day.
Frequently Asked Questions
Eggs not runny enough?
Poach shorter—start checking at 3 minutes.
Avocado turning brown?
Extra lemon juice and press plastic wrap directly on surface.
No vinegar for poaching?
Lemon juice works too—just helps whites set.
Make it faster?
Use soft-boiled or fried eggs instead of poached.
Bread too soggy?
Toast extra crispy and assemble just before eating.
There you have it—your new favorite Avocado Toast with Poached Eggs. Creamy, crunchy, runny, fresh perfection. Breakfast goals achieved! 🥑🍳