Breakfast · Easy
Avocado Toast with Poached Egg
Toasted sourdough topped with smashed lemony avocado, a soft poached egg, chili flakes, and flaky salt — the classic café breakfast in 15 minutes.
By Hannah Reyes · Tested twice in our kitchen
- Prep10 min
- Cook5 min
- Total15 min
- Serves2
- Calories380
About this recipe
Avocado toast earns its popularity: it is quick, filling, and endlessly adaptable. The foundation is good bread toasted until really crisp, so it holds up under creamy avocado and a runny egg.
Poaching eggs is easier than it sounds — fresh eggs, barely simmering water, and a splash of vinegar are all you need.
Why this recipe works
- Thick sourdough stays crunchy under the toppings.
- Lemon and salt bring out the avocado's flavor.
- A gentle simmer gives poached eggs neat whites and liquid yolks.
Variations
- Add smoked salmon under the egg.
- Top with crumbled feta and cherry tomatoes.
- Swap the poached egg for a fried egg with crispy edges.
How to serve
Serve with fresh fruit and a latte for a café-style breakfast at home.
Storage and reheating
Most breakfast dishes keep 3 days in the fridge. French toast, muffins, and cinnamon rolls freeze for up to 2 months — reheat French toast in a toaster and rolls for 15 seconds in the microwave. Cook eggs fresh each time.
Frequently asked questions
How long does Avocado Toast with Poached Egg take to make?
About 15 minutes in total — 10 minutes of prep and 5 minutes of cooking. The recipe serves 2.
Is this recipe difficult?
We rate it easy. Read the full recipe once before starting, measure your ingredients, and follow the steps in order.
Can I double the recipe?
Yes. Double every ingredient and cook in batches or in a larger pan so nothing is crowded. Cooking times stay about the same per batch.
Can I prepare it the night before?
Mix dry ingredients and prep fruit the night before. Cook the final dish in the morning for the best texture.
