There are some food combinations that are just meant to be, and for me, the holy trinity of a weekend brunch is creamy avocado, crisp sourdough, and a perfectly poached egg with a gloriously runny yolk. This isn’t just a recipe; it’s a method for creating a small moment of pure joy on a plate. This is my go-to recipe when I need something that feels a bit special for breakfast, but comes together in a flash. The beauty of this avocado toast poached egg recipe lies in its textures and fresh flavours – the satisfying crunch of the toast, the buttery avocado mash brightened with a squeeze of lime, and that rich, golden yolk that coats every single bite.

It’s the kind of dish that works wonderfully for a slow Saturday morning with a coffee and the papers, but it’s also substantial enough for a quick, nourishing lunch during a busy work-from-home day. We’re not just mashing an avocado on toast here; we’re taking a few extra moments to build layers of flavour that transform a simple meal into something truly memorable. It’s a dish that always gets compliments, proving that you don’t need a long list of complicated ingredients to make something spectacular. If you appreciate fresh, wholesome ingredients coming together in a harmonious way, you’re going to love this.

Recipe Overview

This recipe guides you through creating the ultimate Avocado Toast with a Poached Egg. We’ll focus on getting each component just right: perfectly crisp toast, a zesty and textured avocado mash, and a foolproof method for poaching eggs. After testing various techniques, I found that the freshness of the egg is paramount, and a small splash of vinegar in the water works wonders to help the white set neatly. The result is a balanced, satisfying meal that’s both nourishing and deeply enjoyable.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Servings: 2 people
• Difficulty: Easy

Why You’ll Love This Avocado Toast Poached Egg Recipe

• Genuine Flavour: The rich, creamy Hass avocado is perfectly balanced by the sharp tang of fresh lime juice and a gentle warmth from red chilli flakes. This is all complemented by the luxurious, molten yolk of the poached egg that creates its own sauce.
• Ready in 20 Minutes: From start to finish, you can have this beautiful dish on the table in about 20 minutes, making it ideal for those mornings when you want something impressive without the fuss.
• Flexible Recipe: This recipe is a fantastic starting point. You can swap the sourdough for rye or wholemeal, crumble over some salty feta cheese, or add a handful of peppery rocket for extra greens.
• Great for Any Meal: It works beautifully for a weekend brunch, a satisfying lunch, or even a light supper when you don’t feel like a heavy meal. For another great lunch idea, my Crispy Chicken Caesar Wrap is always a hit.
• Family Tested: My kids absolutely devour this every time I make it. They particularly love when I serve it with a side of grilled halloumi, and it always disappears in minutes.

Avocado Toast Poached Egg Recipe

⏱️ 10 min prep  •  🍳 15 min cook  •  👥 2 servings

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Ingredients You’ll Need

For the best results, start with the best ingredients. A truly ripe, creamy avocado is key. I always reach for Hass avocados as their flavour and texture are consistently superior. A good loaf of sourdough from a local bakery will also elevate your toast immensely.

• 2 large, thick slices of sourdough bread
• 1 large ripe Hass avocado
• 2 large, very fresh free-range eggs
• 1 tbsp white wine vinegar (for poaching water)
• 1/2 lime, juice only
• 1/4 tsp red chilli flakes (or to taste)
• 1 tbsp fresh coriander, finely chopped
• 1 tbsp extra virgin olive oil
• Sea salt flakes, to taste
• Freshly ground black pepper, to taste

Elena’s Tip: When choosing an avocado, gently press the area near the stem. It should yield to gentle pressure without feeling mushy. If it’s hard as a rock, it will need a few more days to ripen.

How to Make Avocado Toast with a Poached Egg

The process is straightforward. We’ll work on the components simultaneously so everything is ready at the same time. The key is to have your avocado mash ready to go before your eggs are finished poaching.

1. Prepare the Avocado Mash: Halve the avocado, remove the stone, and scoop the flesh into a medium bowl. Add the lime juice, chopped coriander, red chilli flakes, a pinch of salt, and a crack of black pepper. Gently mash with a fork, leaving some chunks for texture. We’re aiming for a rustic smash, not a smooth purée. Set aside.
2. Toast the Bread: Drizzle both sides of your sourdough slices with a little olive oil. You can toast them in a hot griddle pan for 2-3 minutes per side until golden brown with lovely char marks, or simply use a toaster.
3. Prepare for Poaching: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over a medium heat – you should see small, lazy bubbles rising to the surface. Avoid a rolling boil, as this will break the egg apart. Add the tablespoon of white wine vinegar to the water.
4. Poach the Eggs: Crack one very fresh egg into a small bowl or ramekin. What works best for me is to stir the simmering water with a spoon to create a gentle vortex. Carefully slide the egg into the centre of the vortex. The motion helps the egg white wrap around the yolk.
5. Cook to Perfection: Let the egg cook for 3-4 minutes for a runny yolk and a set white. The exact time will depend on the size and temperature of your egg. For a more detailed guide on the science of a perfect poach, this article from Serious Eats is a brilliant resource.
6. Remove and Drain: Using a slotted spoon, carefully lift the poached egg out of the water. You can gently dab it on a piece of kitchen paper to absorb any excess water before serving. Repeat the process for the second egg.
7. Assemble Your Toast: Spread the chunky avocado mash generously over each slice of warm toast.
8. The Grand Finale: Gently place a poached egg on top of the avocado on each slice. Finish with an extra sprinkle of red chilli flakes, a little more fresh coriander, a crack of black pepper, and a pinch of sea salt flakes. Serve immediately and enjoy.

Tips From My Kitchen

• Temperature Control is Key: For poaching, the water must be at a bare simmer, not boiling. A temperature around 80-85°C is ideal. If the water is boiling aggressively, it will agitate the egg white too much, resulting in a wispy, messy-looking egg.
• The Secret Step: I learned that the freshness of your eggs makes all the difference. Fresher eggs have tighter whites that hold their shape beautifully around the yolk. If your eggs aren’t super fresh, you can crack them into a fine-mesh sieve to drain off the looser, watery part of the white before poaching.
• Make-Ahead: While the eggs and toast must be made fresh, you can prepare the avocado mash up to an hour in advance. The lime juice is crucial as it will help prevent the avocado from browning. Just press a piece of cling film directly onto the surface of the mash and keep it in the fridge.
• Storage: This dish really is best eaten straight away. The toast will become soggy and the egg will be cold if left to sit. It’s not a recipe I would recommend for leftovers.

Common Mistakes to Avoid

• Using Underripe Avocado: An underripe avocado will be hard, watery, and lack the creamy texture and rich flavour that makes this dish so good. Always wait for your avocado to be perfectly ripe.
• Boiling the Poaching Water: This is the most common mistake. A rolling boil will obliterate a delicate egg. Be patient and keep the water at a gentle, consistent simmer for a clean, neatly-formed poached egg.
• Forgetting to Season: Don’t just season at the end. Seasoning the avocado mash itself with salt, pepper, and lime is vital for building flavour. A final sprinkle of sea salt flakes on the yolk just before serving makes all the difference.

Delicious Variations to Try

Once you’ve mastered the classic, feel free to get creative. This recipe is a wonderful canvas for other flavours.

• Add Some Saltiness: Crumble over some feta or goat’s cheese after placing the egg on top. Or, for a richer flavour, add a slice or two of smoked salmon or crispy prosciutto before the egg.
• Spicy Kick: If you love heat, add a finely diced red chilli or a few slices of fresh jalapeño to the avocado mash along with the chilli flakes. A drizzle of your favourite hot sauce also works well.
• Pesto and Tomato: Swirl a teaspoon of green pesto into your avocado mash and top the finished dish with some sweet, roasted cherry tomatoes for a Mediterranean twist. If you enjoy veggie-packed meals, check out my Healthy Veggie Fried Rice too.

What to Serve With Avocado Toast and a Poached Egg

While this is a complete meal on its own, you can easily turn it into a more substantial brunch spread.

• Grilled Halloumi: A few slices of salty, squeaky grilled halloumi on the side provides a wonderful textural and flavour contrast.
• A Simple Green Salad: A small side salad of rocket and spinach leaves dressed with a simple lemon vinaigrette helps cut through the richness of the avocado and egg.
• Freshly Squeezed Orange Juice: A classic brunch pairing that never fails. The bright acidity of the juice is a perfect partner for the creamy dish.

Frequently Asked Questions

Can I make this ahead of time?

I strongly recommend making and serving this dish immediately for the best experience. The toast will get soggy and the egg will cool down. However, you can make the avocado mash up to an hour beforehand. Just cover it with cling film pressed directly onto the surface and refrigerate.

How do I get that perfect poached egg shape?

There are three keys: use the freshest eggs possible, add a splash of vinegar to the simmering (not boiling!) water, and create a gentle vortex before you slide the egg in. Cracking the egg into a small bowl first helps you gently lower it into the water without breaking the yolk.

How do I store leftovers?

Honestly, this is one of those dishes that doesn’t keep well. I would advise making only as much as you plan to eat. If you do have leftover avocado mash, store it in an airtight container with cling film on the surface for up to 24 hours.

Can I use lemon juice instead of lime?

Absolutely! Lemon juice is a great substitute and works just as well to add acidity and prevent the avocado from browning. The flavour profile will be slightly different but equally delicious.

Why is my poached egg so wispy?

This is almost always down to the freshness of the egg. As eggs age, the protein in the white (albumen) breaks down, becoming more watery. This watery part of the white is what creates those wispy bits in the water. Using a very fresh egg, or straining the egg in a fine-mesh sieve first, will solve this problem.

Avocado Toast Poached Egg Recipe

A classic and satisfying breakfast featuring rustic mashed avocado on thick sourdough toast, crowned with a perfectly runny poached egg.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Breakfast

Cuisine: American

Calories: 430

Ingredients Method Notes

Ingredients

  

• 2 large thick slices of sourdough bread
• 1 large ripe Hass avocado
• 2 large very fresh free-range eggs
• 1 tbsp white wine vinegar for poaching water
• 1/2 lime juice only
• 1/4 tsp red chilli flakes or to taste
• 1 tbsp fresh coriander finely chopped
• 1 tbsp extra virgin olive oil
• Sea salt flakes to taste
• Freshly ground black pepper to taste

Method

 

1. Prepare the Avocado Mash: Halve the avocado, remove the stone, and scoop the flesh into a medium bowl. Add the lime juice, chopped coriander, red chilli flakes, a pinch of salt, and a crack of black pepper. Gently mash with a fork, leaving some chunks for texture. We're aiming for a rustic smash, not a smooth purée. Set aside.
2. Toast the Bread: Drizzle both sides of your sourdough slices with a little olive oil. You can toast them in a hot griddle pan for 2-3 minutes per side until golden brown with lovely char marks, or simply use a toaster.
3. Prepare for Poaching: Fill a medium saucepan with about 10cm of water. Bring it to a gentle simmer over a medium heat – you should see small, lazy bubbles rising to the surface. Avoid a rolling boil, as this will break the egg apart. Add the tablespoon of white wine vinegar to the water.
4. Poach the Eggs: Crack one very fresh egg into a small bowl or ramekin. What works best for me is to stir the simmering water with a spoon to create a gentle vortex. Carefully slide the egg into the centre of the vortex. The motion helps the egg white wrap around the yolk.
5. Cook to Perfection: Let the egg cook for 3-4 minutes for a runny yolk and a set white. The exact time will depend on the size and temperature of your egg. For a more detailed guide on the science of a perfect poach, this article from Serious Eats is a brilliant resource.
6. Remove and Drain: Using a slotted spoon, carefully lift the poached egg out of the water. You can gently dab it on a piece of kitchen paper to absorb any excess water before serving. Repeat the process for the second egg.
7. Assemble Your Toast: Spread the chunky avocado mash generously over each slice of warm toast.
8. The Grand Finale: Gently place a poached egg on top of the avocado on each slice. Finish with an extra sprinkle of red chilli flakes, a little more fresh coriander, a crack of black pepper, and a pinch of sea salt flakes. Serve immediately and enjoy.

Notes

Serve immediately while the toast is warm and the egg is runny. For an extra kick, add a dash of your favorite hot sauce.

I really hope you enjoy making this Avocado Toast with a Poached Egg in your own kitchen. It’s a simple pleasure that has the power to turn any morning into a great one. It proves that a few high-quality ingredients, treated with care, can create something truly special. I’d love to hear how you get on, so please feel free to leave a comment below and let me know if you tried any variations!

Happy cooking,
Elena

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