Ingredients
Main Ingredients
- 2 slices bread (sourdough, whole grain, or gluten-free)
- 1 ripe avocado
- 2 large eggs
- 1 tablespoon white vinegar (for poaching)
- Salt, to taste
- Black pepper, to taste
Optional Toppings
- Red pepper flakes
- Lemon juice
- Microgreens
- Feta cheese
Instructions
- Prepare the Poaching Water: Bring a medium pot of water to a gentle simmer. Add 1 tablespoon of white vinegar to the water to help the egg whites coagulate.
- Poach the First Egg: Crack one egg into a small bowl. Gently swirl the simmering water to create a vortex and carefully slide the egg into the center. Poach for 3–4 minutes until the whites are set but the yolk remains runny. Use a slotted spoon to remove the egg from the water.
- Poach the Second Egg: Repeat the poaching process with the second egg, maintaining the gentle simmer.
- Toast the Bread: While the eggs are cooking, toast the bread slices until they are golden and crisp to your liking.
- Mash the Avocado: In a bowl, mash the ripe avocado with salt, black pepper, and a squeeze of lemon juice if desired to add brightness and prevent browning.
- Assemble the Toast: Spread the mashed avocado evenly over the toasted bread slices.
- Top with Poached Egg: Place a poached egg on each slice of avocado toast.
- Season and Serve: Season with additional salt and pepper to taste. Add optional toppings such as red pepper flakes, microgreens, or feta cheese for added flavor. Serve immediately for the best texture and taste.
Notes
- Fresher eggs poach best and hold their shape better during cooking.
- For firmer yolks, poach eggs for an extra minute beyond the recommended 3–4 minutes.
- Include protein extras like smoked salmon or bacon to make it more filling.
- Best enjoyed immediately after assembling to experience optimal freshness and texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
