Avocado Toast With Poached Eggs Recipe

Preheat & toast

Preheat a skillet or toaster. Spread 1/2 tbs butter or brush 1/2 tbs olive oil on both sides of the two bread slices. Toast in a skillet over medium heat 2–3 minutes per side until golden and crisp, or use a toaster until golden. Keep warm.

Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork until slightly chunky. Stir in 1 tsp lime juice, 1 tsp olive oil, 1 tsp sea salt, 1 tsp black pepper and 0.25 tsp red pepper flakes (if using). Taste and adjust seasoning. Set aside.

Poach eggs

Fill a medium saucepan with 3 inches of water, bring to a gentle simmer (small bubbles, not rolling). Add 1/2 tsp kosher salt and 1 tsp white vinegar. Crack each egg into a small cup. Create a gentle whirlpool in the simmering water with a spoon and gently slip one egg into the center; repeat for the second egg if the pan allows space (or poach one at a time). Cook 3 minutes for a runny yolk or 3.5–4 minutes for slightly firmer yolk. Use a slotted spoon to remove eggs and briefly blot on a paper towel to remove excess water.

If using bacon: cook 2 slices in a skillet over medium heat 6–8 minutes until crisp; drain on paper towel and keep warm. If using ham: warm 2 slices in the skillet 1–2 minutes per side. If using smoked salmon: serve 2 oz cold or gently warm 20 seconds in the microwave (optional).

Hashbrowns option: Heat 1 tbs oil or butter in a nonstick skillet over medium-high. Add 1 cup shredded potatoes (press out excess moisture first). Season lightly with salt and pepper. Cook without stirring 3–4 minutes until brown, flip and cook 3–4 minutes more until crisp. Fruit option: wash and slice 1 cup mixed fruit and chill or serve at room temperature.

Spread the mashed avocado evenly over the two toasted bread slices. Top each slice with your chosen meat (bacon, ham, or smoked salmon). Gently place a poached egg on each slice.

Sprinkle chopped cilantro (1 tbsp) and microgreens or baby arugula if using. Finish with a pinch (0.25 tsp) flaky sea salt, 0.25 tsp freshly ground black pepper and a drizzle (0.5 tsp) of chili oil or a few drops of hot sauce if desired.

Serve immediately with your choice of crispy hashbrowns or a cup of fresh fruit on the side.