Perfect Avocado Toast

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This avocado toast with a perfectly poached egg uses my tested spoon method. No strainer, no wispy whites, just clean, beautiful results sitting atop delicious avocado toast.

Prep Time10

Cook Time5

Total Time15

Course: Breakfast, Brunch

Cuisine: American

Servings: servings

Calories: 302kcal

Author: Chula King

Equipment

knife
Spoon to scoop avocado
Small Bowl
Fork
Small offset spatula
Small nonstick skillet or saucepan
slotted spoon

Ingredients

Avocado Toast

2 slices sturdy bread (sourdough or artisan) (See Tip 1)
1 ripe avocado (around 6 ounces)
½ Tablespoon fresh lemon juice
Pinch of Kosher salt
⅛ teaspoon Freshly ground black pepper

Poached Eggs

2 large eggs
1 Tablespoon white vinegar (optional)
Water for poaching (See Tip 2)

Optional Garnishes

Microgreens or minced chives (See Tip 3)
Crushed red pepper
Flaky sea salt

Instructions

Avocado Toast

Toast bread until golden and crisp.
Scoop avocado into a bowl. Add lemon juice, salt, and pepper. Mash with a fork to the desired consistency. (See Tip 3)

Poached Eggs

Bring a small nonstick skillet or saucepan with 1 inch of water to a gentle simmer. Add vinegar if using. (See Tips 4)
Crack an egg into a small bowl. Using the back of a spoon, gently press to drain off the loose, watery whites. Discard the liquid.
Gently slide the egg into the simmering water. Cook for 2 ½ minutes. Flip the egg and cook for another 2 minutes, or until desired doneness.

Assemble the Toast

Spread the mashed avocado on the toast. Top with a poached egg. Finish with microgreens, crushed red pepper, and flaky sea salt.
Yield: 2 servings.

Video

Notes

I used ½-inch sliced deli bread from Aldi.
I used a 7-inch nonstick skillet to poach the eggs with 16 ounces of water.
I purchased the microgreens at Fresh Market.
I like to leave a little bit of chunkiness in the avocado.
Do not allow the water to boil.

Nutrition