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Creamy Avocado Toast with Poached Egg

Creamy avocado toast topped with a soft poached egg, lemon, black pepper, and simple toppings. A fresh, filling breakfast or brunch that feels café-style but is easy to make at home.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Breakfast, Brunch, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 slice sturdy bread
  • 1/2 ripe avocado
  • 1 large egg
  • 1 teaspoon lemon juice
  • 1 teaspoon vinegar optional for poaching
  • Salt and black pepper to taste
  • Red pepper flakes optional
  • Everything bagel seasoning optional
  • Fresh herbs optional
  • Hot sauce optional

Equipment

  • 1 small pot
  • 1 slotted spoon
  • 1 mixing bowl
  • 1 toaster

Method
 

  1. Toast the bread until golden and crisp.
  2. Mash the avocado in a bowl with lemon juice, salt, and black pepper.
  3. Bring a small pot of water to a gentle simmer.
  4. Add vinegar to the water if using.
  5. Crack the egg into a small bowl.
  6. Gently stir the water to create a small swirl, then slide the egg into the water.
  7. Poach for 3 to 4 minutes, until the white is set and the yolk is still soft.
  8. Lift the egg out with a slotted spoon and drain gently on a paper towel.
  9. Spread the mashed avocado over the toast.
  10. Place the poached egg on top.
  11. Finish with black pepper, red pepper flakes, everything bagel seasoning, fresh herbs, or hot sauce if desired.
  12. Serve right away.

Notes

Use fresh eggs for the neatest poached egg shape. Keep the water at a gentle simmer, not a rolling boil. Avocado toast is best served fresh while the toast is crisp and the egg is warm.