Heavenly Avocado Toast with Poached Egg
Elevate your breakfast game with this Avocado toast with poached egg creation that combines creamy avocado, artisanal bread, and perfectly poached eggs!
Equipment
- Small saucepan for poaching eggs
- Slotted spoon
- Toaster or grill pan
- Sharp knife and cutting board
- Small mesh strainer (for straining eggs)
Ingredients
For the Avocado Base:
- 2 ripe avocados, medium-sized
- 2 thick slices of sourdough bread
- 2 fresh eggs
- 1 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar (for poaching)
- ¼ cup fresh microgreens
- 2 radishes, thinly sliced
- 1 tablespoon za'atar seasoning
- Sea salt and freshly ground black pepper to taste
- Chili oil for drizzling (optional)
- Crumbled feta cheese (optional)
Instructions
Prep the Water for Poaching:
- Fill a saucepan with about 3 inches of water.
- Add white vinegar and bring to a gentle simmer.
- Create a gentle whirlpool in the water.
Prepare the Avocado Spread:
- Halve and pit the avocados.
- Mash in a bowl with lemon juice, salt, and pepper.
- Add half the olive oil and mix until smooth but still slightly chunky.
Toast the Bread:
- Slice sourdough to desired thickness.
- Toast until golden brown.
- Brush with remaining olive oil while warm.
Poach the Eggs:
- Crack each egg into a small bowl.
- Using the whirlpool method, gently slide eggs into water.
- Cook for 3 minutes for runny yolks.
- Remove with a slotted spoon and drain on paper towels.
Assembly:
- Spread avocado mixture on toasted bread.
- Top with poached egg.
- Sprinkle with za'atar seasoning.
- Add microgreens and radish slices.
- Drizzle with chili oil if desired.
- Add optional crumbled feta.
Notes
- Avocado mixture can be prepared up to 2 hours ahead (add extra lemon juice to prevent browning).
- Store any leftover avocado mixture in an airtight container with plastic wrap directly on the surface.
- Best enjoyed fresh, as Avocado Toast with Poached Egg doesn't store well once assembled.