Breakfast Avocado Toast Recipe

Toast bread

Toast 2 slices of sourdough bread until golden and crisp at the edges (about 2–4 minutes depending on your toaster). Keep warm.

Prepare avocado

Halve the avocado, remove the pit, scoop the flesh into a bowl and mash with a fork until mostly smooth with a few small chunks. Stir in 1 tsp olive oil, 1/2 tsp sea salt (reserve remaining salt to finish) and 1/4 tsp black pepper. Taste and adjust seasoning.

Spread goat cheese

Spread 1 tbsp softened goat cheese evenly on each toasted slice (or divide as preferred).

Top the goat cheese with an even layer of the mashed avocado, gently pressing to adhere.

Segment the orange

Using a sharp knife, cut off top and bottom of the orange, then slice away the peel and pith. Working over a bowl to catch juices, cut between membranes to release segments (supremes). Reserve any collected juice to drizzle if desired. Use all segments on the 2 toasts (about 6–8 small segments).

Assemble toppings

Scatter the orange segments and 2 tbsp pomegranate seeds evenly over the mashed avocado on both toasts. Sprinkle the thinly sliced red onion evenly (about 1 tbsp per toast). Add the roughly chopped pistachios evenly across both slices. If using, place microgreens or baby arugula sparingly on top.

Finish with a light pinch of the remaining sea salt and a grind of black pepper over each assembled toast.

Drizzle 1 tbsp balsamic glaze evenly across both toasts in a thin ribbon just before serving.

Prepare poaching liquid

Fill a wide, shallow saucepan with about 1 liter of water and bring to a gentle simmer (small bubbles, not rolling). Add 1 tsp white vinegar to the water — this helps the egg whites coagulate.

Poach eggs

Crack each egg into a small bowl or cup. Create a gentle whirlpool in the simmering water with a spoon, then slip one egg into the center. Poach for 3 minutes for a soft runny yolk or 3.5–4 minutes for slightly firmer yolk. Repeat with the second egg (or poach both at once in separate shallow spots if your pan fits). Use a slotted spoon to lift eggs and briefly drain on a paper towel.

Finish and place

Place one poached egg gently on top of each assembled toast. Sprinkle the eggs with a small pinch of sea salt and remaining black pepper. If you reserved orange juice, drizzle a teaspoon lightly around the plate for extra brightness (optional).