Avocado Toast with Poached Eggs
The brunch classic done right. Creamy avocado, perfectly poached eggs, crispy sourdough. Simple? Yes. Revolutionary? Also yes.
Breakfast · Prep 5 min · Cook 5 min · Serves 2 · Easy · By Tina · Published
Ingredients
- 2 slices sourdough bread, thick cut
- 1 ripe avocado
- 2 large eggs, fresh
- 1/4 tsp red pepper flakes
- 1 tsp lemon juice
- 1 tsp everything bagel seasoning
The Brunch MVP
I know, I know — "avocado toast, how original." But hear me out. When every element is perfect — properly ripe avocado, a truly runny poached egg, the crunchiest sourdough — it really is one of the best breakfasts on Earth.
How to Make It
Toast the sourdough until deeply golden and crunchy. Mash the avocado with lemon juice, salt, pepper, and a pinch of red pepper flakes.
For the perfect poached egg: bring water to a gentle simmer with a splash of vinegar. Create a gentle whirlpool, drop the egg in, and cook for 3 minutes for a runny yolk.
Spread the avocado generously on the toast, top with the poached egg, and finish with everything bagel seasoning or flaky salt.
Tina's Tips
- The freshest eggs possible — they hold together better when poaching
- Crack the egg into a fine mesh strainer first to remove the watery white
- A drizzle of hot honey takes this to another level
- Add smoked salmon, feta, or cherry tomatoes for variations
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