Avocado Toast with Poached Egg
Creamy smashed avocado on toasted sourdough topped with a perfectly poached egg. Café-style breakfast at home.
Prep
5 min
Cook
5 min
Total
10 min
Servings
2
Calories
320
Ingredients
- 2 slices sourdough bread
- 1 ripe avocado
- 2 eggs
- 1 tsp white vinegar
- Red pepper flakes
- Sea salt and black pepper
- Lemon juice
- Microgreens, optional
Instructions
- 1
Toast the bread until golden.
- 2
Mash avocado with lemon juice, salt, and pepper.
- 3
Bring a pot of water with vinegar to a gentle simmer; create a whirlpool and slip in eggs. Poach 3 minutes.
- 4
Spread avocado on toast.
- 5
Top with poached eggs, pepper flakes, and microgreens.
Nutrition Facts
Per serving · 320 calories
protein
13g
carbs
30g
fat
18g
fiber
8g
sugar
3g
sodium
320mg
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Frequently Asked Questions
Can I make avocado toast ahead of time?+
Yes — store in an airtight container in the fridge for up to 3 days. Reheat gently to preserve texture and flavor.
Can I freeze avocado toast?+
Most components freeze well for up to 3 months. Cool completely before freezing and thaw overnight in the refrigerator.
What can I serve with this avocado toast?+
Pair with a simple green salad, crusty bread, or roasted vegetables for a complete meal the whole family will love.
Recipe by Sarah Mitchell
Professional home cook · Tested in a real American kitchen
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