avocado toast with perfect poached egg
👨🍳 Chefy Tip: Toast the bread first, then poach the egg — avocado sits still, egg timing doesn't hold. Use a slotted spoon and shake gently after lifting the egg from the water — that's how you know the white is set without the yolk being hard.
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Ingredients
Shop ingredientsInstructions
Toast the bread until golden and crispy.
Mash the avocado with lemon juice, salt, and pepper.
Spread the mashed avocado evenly over the toast.
Bring a pot of water to a gentle simmer and add a splash of vinegar.
Crack the egg into a small bowl and carefully slide it into the water.
Poach for 3-4 minutes until the white is set but the yolk remains runny.
Remove the egg with a slotted spoon and place it on top of the avocado toast.
Garnish with fresh chives and a drizzle of olive oil before serving.
Avocados were first domesticated over 5,000 years ago in Central America and were considered sacred by the Aztecs. Eggs are one of the most bioavailable sources of protein, making them an excellent fuel for muscle growth and brain function.