Avocado toast with poached egg Recipe

American · Main course · 10 min total

A simple yet satisfying breakfast or brunch featuring creamy avocado on crispy toast topped with a perfectly poached egg.

Ingredients

• 1 slice sourdough bread
• 1/2 ripe avocado
• 1 large egg
• 1 teaspoon white vinegar
• Salt and pepper to taste
• Red pepper flakes (optional)
• Lemon juice (optional)

Instructions

1. Toast the bread until golden and crisp.
2. While bread toasts, bring a small pot of water to a gentle simmer. Add vinegar.
3. Crack the egg into a small bowl. Create a gentle whirlpool in the water and slide the egg in. Poach for 3-4 minutes until whites are set but yolk is runny.
4. Mash the avocado with a fork, season with salt, pepper, and a squeeze of lemon if desired.
5. Spread avocado on toast, top with poached egg, and season with salt, pepper, and red pepper flakes.

Tips

• For best poached egg, use the freshest egg possible.
• If you prefer firmer yolk, poach for 5 minutes.

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