Poached Eggs on Avocado Toast
Crisp sourdough toast topped with creamy mashed avocado and perfectly poached eggs with silky yolks. A fresh, satisfying brunch classic made simple at home.
Ingredients
Scale
- 2 large fresh eggs
- 1 large ripe avocado
- 2 slices thick cut sourdough bread
- 1 teaspoon white vinegar
- 1/4 teaspoon salt, divided
- 1/4 teaspoon black pepper, divided
- 1/8 teaspoon red pepper flakes (optional)
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
Instructions
- Fill a medium saucepan with water and bring to a gentle simmer over medium heat.
- In a small bowl, mash the avocado with lemon juice, olive oil, half of the salt, and half of the black pepper until creamy but slightly textured.
- Add the white vinegar to the simmering water and stir gently to create a mild whirlpool.
- Crack one egg into a small bowl, then carefully slide it into the simmering water. Repeat with the second egg.
- Poach the eggs for 3 to 4 minutes until the whites are set and the yolks remain soft.
- While the eggs cook, toast the sourdough slices until golden and crisp.
- Spread the mashed avocado evenly over each slice of toast.
- Remove the poached eggs with a slotted spoon, drain briefly, and place one egg on each toast.
- Sprinkle with remaining salt, black pepper, and red pepper flakes. Serve immediately.
Notes
- Use very fresh eggs for the best shape while poaching.
- Keep the water at a gentle simmer, not a rolling boil.
- Drain eggs briefly on a paper towel before placing on toast.
- Add extra lemon juice if you prefer a brighter avocado flavor.
Find it online: https://tastyze.com/poached-eggs-on-avocado-toast/