Avocado Toast with Poached Eggs Recipe
To make poached eggs, simmer water in a saucepan (add a splash of vinegar if desired). Crack each egg into a bowl and gently slide it into the water. Let cook for 3-4 minutes until whites are set but yolk remains soft. Remove with a slotted spoon and serve on toast or salads!
Equipment
- Saucepan For poaching the eggs.
- Slotted Spoon To lift poached eggs from the water without breaking them.
- Small Bowl For cracking each egg before adding to the water.
- Toaster (or Oven/Skillet) For toasting the bread.
- Fork To mash the avocado.
- Knife For slicing and spreading the avocado.
- Cutting Board For prepping the avocado and any additional toppings.
- Mixing Bowl To mix avocado with seasoning before spreading.
Ingredients
- 2 Bread 2 slices of your choice (sourdough, whole grain, or multigrain work well)
- 1 Avocado 1 ripe avocado, peeled and pitted
- 2 Eggs 2 fresh eggs for poaching
- 1 Vinegar 1 teaspoon, to help poach the eggs
- 1 Salt and Pepper To taste
- 0.5 Red Pepper Flakes or Chili Flakes For a bit of spice
- 1 Lemon Juice 1 teaspoon, to add a bit of tang to the avocado
Instructions
- Prepare the Water:Fill your saucepan with water until it’s about 2-3 inches deep. Heat the water until it reaches a gentle simmer—you should see bubbles forming on the bottom of the pan, but avoid a rolling boil.If desired, add about 1 tablespoon of vinegar to help the egg whites set. It’s optional but can be helpful for beginners.
- Crack the Eggs: Crack each egg into a small bowl or ramekin. This allows you to inspect the egg for freshness and makes it easier to slide it into the water.Poach the Eggs:Gently swirl the water with a spoon to create a whirlpool effect, then carefully slide the egg from the bowl into the center of the pan. The swirling motion helps the egg white wrap around the yolk for a neater shape.Cook for about 3-4 minutes. The whites should be fully set, while the yolks remain soft and runny.
- Poach the Eggs:Gently swirl the water with a spoon to create a whirlpool effect, then carefully slide the egg from the bowl into the center of the pan. The swirling motion helps the egg white wrap around the yolk for a neater shape.Cook for about 3-4 minutes. The whites should be fully set, while the yolks remain soft and runny.
- Remove and Serve:Use a slotted spoon to lift each egg from the water. Set it on a paper towel to drain any excess water before serving.
Notes
Use fresh eggs to get the best results with poached eggs since they hold together better in the water. If your avocado is nice and ripe, simply mash it on the toast with a fork—no extra bowl is needed! Customize the flavor by adjusting salt, pepper, and lemon juice to your taste, and feel free to experiment with toppings. This recipe is super versatile!