Poached Egg Avocado Toast

Sourdough toast topped with avocado, poached egg, cherry tomatoes, and sesame seeds. Healthy, easy breakfast recipe from Lauren's Latest.

Poached Egg Avocado Toast is creamy, hearty, and loaded with flavor thanks to buttery avocado and a perfectly runny egg on crisp bread. Sprinkle with seeds and add your favorite toppings for a fresh, satisfying bite every time.

Course Breakfast

Cuisine American

Keyword avocado toast, avocado toast recipe, how to make avocado toast, poached egg, poached egg avocado toast

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 296kcal

Author Katie Cooksey

Ingredients

2 eggs
1 teaspoon lemon juice or vinegar, for poaching water
2 slices whole grain bread or sourdough bread, or bread of choice
1 medium avocado ripe
1 teaspoon lemon juice for avocado
salt to taste
black pepper to taste
sesame seeds hemp seeds, and black cumin seeds
optional toppings chili flakes, lemon juice, microgreens, feta cheese, cherry tomatoes, olive oil

Instructions

poach the eggs-

Bring a small pot of water to a gentle simmer. Crack your eggs into two very small dishes.
Add lemon juice or vinegar, if desired (helps the egg white set).
Create a gentle whirlpool in the water with a spoon and carefully drop in each egg.
Poach for 2 1/2 to 3 1/2 minutes for a runny yolk, or longer if you prefer a firmer center.
Remove with a slotted spoon and gently blot with a paper towel.

toast the bread-

Toast bread to your preferred doneness.

prepare avocado-

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
Slice the avocado into slices about 1/2 to 1 inch thick.
Season with a pinch of salt, black pepper, and a squeeze of lemon juice.

assemble-

Spread the sliced avocado over each slice of toast, fanning out the slices evenly to cover toast.
Top each with a poached egg and sprinkle with a mix of seeds.
Finish with your favorite optional toppings — a drizzle of olive oil, chili flakes, microgreens, feta cheese, etc. and enjoy!

Notes

Storage Instructions

This recipe is best eaten fresh, but you can prep the avocado in advance by adding lemon juice and storing it in an airtight container for up to 1 day. Toast and eggs should be made right before serving. Poached eggs don’t freeze well, but you can refrigerate them in cold water for up to 1 day, then rewarm briefly in hot water.

Nutrition