Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 thick slices sourdough or whole-grain bread, about 1 inch thick
- 1 large ripe avocado, about 7 ounces or 200 grams
- 2 teaspoons fresh lemon juice
- 1 teaspoon extra-virgin olive oil, plus 1 teaspoon for brushing the toast if desired
- 1/4 teaspoon fine sea salt, plus more to finish
- 1/8 teaspoon freshly ground black pepper
- 2 large eggs, cold or room temperature
- 1 tablespoon distilled white vinegar, for poaching
- 1/4 teaspoon chili flakes or 2 teaspoons everything seasoning
- Optional: 1 tablespoon chopped chives, cilantro, or parsley; flaky salt for serving
Do This
- 1. Bring 3 inches of water to a gentle simmer, 180 to 190 degrees F, and stir in 1 tablespoon vinegar.
- 2. Toast the bread until deeply golden and crisp, about 3 to 5 minutes in a toaster or 5 to 7 minutes in a 400 degrees F oven.
- 3. Smash avocado with lemon juice, olive oil, salt, and pepper, keeping it slightly chunky.
- 4. Crack each egg into a small cup, slide into the simmering water, and poach for 3 minutes for runny yolks or 4 minutes for jammy yolks.
- 5. Drain eggs on a paper towel and lightly season with salt.
- 6. Spread avocado over hot toast, top with poached eggs, and finish with chili flakes or everything seasoning.
- 7. Serve immediately while the toast is crunchy, the avocado is creamy, and the egg yolk is warm.
Why You’ll Love This Recipe
- Simple but satisfying: Crisp toast, creamy avocado, and a soft poached egg make a balanced breakfast with very little effort.
- Restaurant-style at home: A gentle poach and bold seasoning make this feel like a modern cafe breakfast.
- Ready in under 20 minutes: Perfect for busy mornings, relaxed weekends, or a quick lunch.
- Easy to customize: Use chili flakes for heat, everything seasoning for crunch, or add herbs, citrus, or cheese to make it your own.
Grocery List
- Produce: 1 large ripe avocado, 1 lemon, optional fresh chives, cilantro, or parsley
- Dairy: 2 large eggs, usually stocked near the dairy section
- Pantry: 2 thick slices sourdough or whole-grain bread, extra-virgin olive oil, fine sea salt, black pepper, distilled white vinegar, chili flakes or everything seasoning, optional flaky salt
Full Ingredients
For the Toast
- 2 thick slices sourdough, country bread, or whole-grain bread, about 1 inch thick and 2 to 2 1/2 ounces each
- 1 teaspoon extra-virgin olive oil, optional, for brushing before oven-toasting
For the Smashed Avocado
- 1 large ripe avocado, about 7 ounces or 200 grams, halved, pitted, and scooped
- 2 teaspoons fresh lemon juice, plus more to taste
- 1 teaspoon extra-virgin olive oil
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
For the Poached Eggs
- 2 large eggs
- 6 to 8 cups water, enough to fill a medium saucepan 3 inches deep
- 1 tablespoon distilled white vinegar
- 1/8 teaspoon fine sea salt, for seasoning the cooked eggs
For Finishing
- 1/4 teaspoon chili flakes, or more to taste
- 2 teaspoons everything seasoning, optional instead of or in addition to chili flakes
- 1 tablespoon chopped chives, cilantro, or parsley, optional
- 1 pinch flaky sea salt, optional
- 1 small lemon wedge, optional, for serving
Step-by-Step Instructions
Step 1: Heat the poaching water
Fill a medium saucepan or deep skillet with 6 to 8 cups water, enough to reach about 3 inches deep. Warm it over medium heat until it reaches a gentle simmer, about 180 to 190 degrees F. You should see small bubbles on the bottom of the pan and just a few bubbles rising to the surface, not a rolling boil.
Stir in 1 tablespoon distilled white vinegar. The vinegar helps the egg whites set neatly around the yolks. While the water heats, crack each egg into its own small bowl, ramekin, or measuring cup. This makes it easier to slide the eggs gently into the water without breaking the yolks.
Step 2: Toast the bread until crunchy
Toast the 2 bread slices until they are deeply golden, crisp at the edges, and sturdy enough to hold the avocado and egg. In a standard toaster, use a medium-high setting and toast for 3 to 5 minutes, depending on the thickness of the bread.
For oven-toasted bread, preheat the oven to 400 degrees F. Place the bread on a baking sheet, brush lightly with 1 teaspoon olive oil if desired, and bake for 5 to 7 minutes, flipping halfway through. The goal is a crunchy outside with a slightly chewy center.
Step 3: Smash the avocado
Scoop the avocado into a small bowl. Add 2 teaspoons fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Mash with a fork until creamy but still a little chunky.
Taste and adjust before assembling. If the avocado tastes flat, add another small squeeze of lemon juice or a tiny pinch of salt. If it tastes too sharp, add a few more drops of olive oil to round it out.
Step 4: Poach the eggs
Reduce the heat as needed to keep the water at a gentle simmer, 180 to 190 degrees F. Use a spoon to stir the water in one direction to create a gentle whirlpool, then carefully slide one egg into the center. If your pan is wide, you can add the second egg after about 20 seconds, placing it slightly away from the first.
Poach the eggs for 3 minutes for soft, runny yolks with set whites, or 4 minutes for a slightly firmer, jammy yolk. Avoid boiling the water, which can separate the whites and make the eggs tough.
Step 5: Drain and season the eggs
Use a slotted spoon to lift each egg from the water. Let excess water drip off, then place the egg briefly on a paper towel or clean kitchen towel. This keeps the toast from becoming soggy.
Lightly season each poached egg with a small pinch of fine sea salt. If there are any wispy edges, you can trim them with the edge of the spoon for a neater cafe-style look.
Step 6: Build the avocado toast
Divide the smashed avocado evenly between the 2 hot toast slices. Spread it all the way to the edges so every bite has creamy avocado against the crunchy bread.
Place one poached egg on top of each avocado toast. If serving immediately, you can gently nick the top of each egg with the tip of a knife so the yolk begins to run over the avocado.
Step 7: Finish and serve
Sprinkle each toast with chili flakes, using about 1/8 teaspoon per toast, or finish each with 1 teaspoon everything seasoning. Add optional chopped chives, cilantro, or parsley, plus a pinch of flaky salt if you like extra crunch and brightness.
Serve right away while the toast is still crisp and the egg is warm. A small lemon wedge on the side is lovely for adding one final bright squeeze just before eating.
Pro Tips
- Use sturdy bread: Thick sourdough, seeded country bread, or whole-grain toast works best because it stays crunchy under the avocado and poached egg.
- Keep the poaching water gentle: A full boil can break up the egg whites. Aim for 180 to 190 degrees F, with small bubbles rather than aggressive bubbling.
- Crack eggs into cups first: This helps you slide them into the water smoothly and lets you check for broken yolks or shell pieces.
- Drain the eggs well: Even a beautifully poached egg can make toast soggy if it carries too much water from the pan.
- Season in layers: Salt the avocado, lightly salt the egg, and finish with chili flakes or everything seasoning for a more flavorful toast.
Variations
- Everything Bagel Avocado Toast: Use 2 teaspoons everything seasoning instead of chili flakes, then add a few thin slices of cucumber or radish for crunch.
- Spicy Lime Avocado Toast: Swap the lemon juice for lime juice, add 1 teaspoon finely chopped cilantro, and finish with extra chili flakes and a drizzle of hot sauce.
- Mediterranean Avocado Toast: Add 2 tablespoons crumbled feta, a few halved cherry tomatoes, and a pinch of dried oregano before topping with the poached egg.
Storage & Make-Ahead
Avocado toast is best assembled and eaten immediately because the bread softens as it sits and the avocado can brown. If you want to prep ahead, you can toast the bread up to 2 hours in advance and leave it uncovered at room temperature so it stays crisp. The avocado mash can be made up to 2 hours ahead; press plastic wrap directly against the surface and refrigerate to limit browning. For the freshest texture, poach the eggs just before serving. If needed, poached eggs can be made up to 1 day ahead and stored in cold water in an airtight container in the refrigerator. To reheat, place them in hot water, about 160 to 170 degrees F, for 1 to 2 minutes, then drain well before serving.
Nutrition (per serving)
Approximate nutrition per serving, based on 1 avocado toast with 1 poached egg and chili flakes: 360 calories, 14 grams protein, 32 grams carbohydrates, 21 grams fat, 4 grams saturated fat, 8 grams fiber, 3 grams sugar, 550 milligrams sodium, and 245 milligrams cholesterol. Nutrition will vary depending on the size of the bread, avocado, and toppings used.
