Avocado Toast with Poached Egg
10min
15min
2
420
Chef's Note
For the perfect poached egg, use the freshest eggs possible and make sure your water is simmering, not boiling. The vinegar helps the egg whites coagulate quickly. If you're short on time, you can mash the avocado and prep other ingredients the night before, just add a bit of extra lemon juice to prevent browning.
Tags
Ingredients
4 slices whole grain bread
2 medium ripe avocados
2 large eggs
1 tablespoon white vinegar
8 whole cherry tomatoes
1/2 cup microgreens or arugula
1/2 medium lemon
1 tablespoon extra virgin olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Instructions
- 1
Fill a medium saucepan with about 3 inches of water. Add the white vinegar and bring to a gentle simmer over medium heat.
- 2
While the water is heating, slice the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Add the juice from half a lemon, 1/4 teaspoon of sea salt, and a pinch of black pepper. Mash with a fork until mostly smooth but still slightly chunky.
- 3
Slice the cherry tomatoes in half and set aside.
- 4
Toast the bread slices until golden brown and crisp.
- 5
To poach the eggs, create a gentle whirlpool in the simmering water with a spoon. Crack an egg into a small cup or ramekin, then carefully slide it into the center of the whirlpool. Cook for about 3 minutes for a runny yolk. Remove with a slotted spoon and place on a paper towel to drain. Repeat with the second egg.
- 6
Spread the mashed avocado evenly on the toast slices.
- 7
Top each toast with a poached egg, halved cherry tomatoes, and a sprinkle of microgreens or arugula.
- 8
Drizzle with olive oil, and season with remaining sea salt, black pepper, and red pepper flakes to taste.
- 9
Serve immediately while the toast is still warm and the egg is hot.
Nutrition Information (per serving)
420
15g
35g
26g
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