Ingredients
- 2 thick slices sourdough bread
- 1 ripe avocado
- 2 large eggs
- 1 tbsp white vinegar
- 1/2 lemon, juiced
- 1/2 tsp chili flakes
- 1 tsp everything bagel seasoning
- Flaky sea salt and black pepper
- Olive oil, for drizzling
Instructions
- Poach the eggs. Bring a saucepan of water to a gentle simmer; stir in the vinegar. Crack each egg into a small cup, swirl the water, and slide the eggs in. Poach 3 minutes for jammy yolks. Lift out with a slotted spoon.
- Toast. Toast the sourdough until deeply golden and crisp.
- Smash the avocado. Smash the avocado with the lemon juice, salt, and pepper — chunky, not pureed.
- Assemble. Pile the avocado onto the toast. Top each with a poached egg.
- Finish. Drizzle with olive oil; shower with chili flakes, everything seasoning, and flaky salt.
- Serve. Serve immediately while the yolks are runny.
💡 Toast smarts
The freshest eggs poach best — the whites hold together instead of feathering. A gentle simmer, not a rolling boil, keeps the eggs tender. Smash the avocado chunky; over-mashing turns it baby-food smooth.
Common questions
How do I pick a ripe avocado?
It should yield gently to pressure. Too firm = unripe; mushy with dark spots = overripe.
Can I meal prep this?
Prep the components separately, but assemble fresh — poached eggs and avocado do not hold well.
My poached eggs are a mess. Help?
Use very fresh eggs, keep the water at a bare simmer, and add the vinegar — it helps the whites set quickly.
What bread is best?
Thick-cut sourdough or any sturdy artisan loaf that can hold the toppings without going soggy.
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Save this avocado toast with poached egg to your "Healthy Breakfast Ideas" board — the 10-minute cafe classic.
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