Oh my gosh, you guys – I eat avocado toast with poached egg at least three times a week, and I’m not even exaggerating. It’s my absolute go-to when I want something quick, filling, and packed with goodness. The best part? It’s foolproof – even on those mornings when I’m half-asleep and moving at sloth speed. Just picture this: creamy avocado smashed onto crusty toast, topped with a perfectly runny poached egg that oozes golden yolk when you cut into it. It’s restaurant-quality breakfast magic that takes 15 minutes tops! My secret? A splash of vinegar in the poaching water and the freshest eggs you can find – trust me, it makes all the difference.

Why You’ll Love This Avocado Toast with Poached Egg
Listen, this isn’t just any avocado toast—it’s the kind that makes you feel like you’ve got your life together, even if you’re still in pajamas. Here’s why you’ll be obsessed:
- Quick & easy: Seriously, 15 minutes from fridge to plate—perfect for rushed mornings.
- Packed with goodness: Healthy fats, protein, and fiber keep you full for hours.
- Totally customizable: Add hot sauce, smoked salmon, or whatever makes your taste buds dance.
- Restaurant vibes at home: That runny yolk? It’s pure breakfast luxury without the $15 price tag.
Plus, it’s basically a blank canvas for whatever flavors you’re craving—sweet, spicy, herby… you do you!
Ingredients for Avocado Toast with Poached Egg
Here’s what you’ll need to make avocado toast magic happen—I promise it’s all simple stuff you might already have:
- 1 ripe avocado (look for slightly soft skin that yields to gentle pressure)
- 2 slices whole-grain bread (my fave for extra crunch, but use what you love)
- 2 large eggs (freshness matters—the whites hold together better when poaching)
- 1 tbsp white vinegar (trust me, it helps the eggs keep their shape)
- Salt & pepper (I’m generous with both—the avocado needs it!)
- Red pepper flakes (optional, but that little kick is *chef’s kiss*)
- 1 tbsp olive oil (optional for drizzling—makes it extra luxurious)
That’s it! Everything else is just bonus creativity—we’ll get to fun add-ons later.
Equipment You’ll Need
Don’t worry—you won’t need any fancy gadgets for this! Just grab:
- A toaster (or oven if you’re feeling fancy)
- A small pot (for those perfect poached eggs)
- A slotted spoon (egg rescue mission essential)
- A mixing bowl (for mashing that avocado like a pro)
See? Told you it was simple. Now let’s get cooking!
How to Make Avocado Toast with Poached Egg
Alright, let’s make some breakfast magic happen! I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step so yours turns out perfect on the first try.

Step 1: Toast the Bread
First things first – get your bread nice and toasty! I use whole-grain because it gives that satisfying crunch and holds up to all the toppings. Pop your slices in the toaster until they’re golden brown – you want them crisp enough to support the avocado but not so hard they’ll scrape the roof of your mouth. If you’re feeling extra, you can brush them with a little olive oil before toasting for next-level flavor.
Step 2: Prepare the Avocado
While the bread is toasting, let’s tackle the avocado. Cut it in half, remove the pit (I whack it with my knife and twist – careful with those fingers!), and scoop the green goodness into a bowl. Now the fun part – mashing! I use a fork and go for a chunky texture – some creamy bits, some small chunks for interest. Season generously with salt and pepper – this is where the flavor starts, so don’t be shy! A squeeze of lemon juice is great here too if you’re worried about browning.
Step 3: Poach the Eggs
Here’s where people get nervous, but don’t worry – I’ve got you! Fill a small pot about 3/4 full with water and bring it to a gentle simmer (not a rolling boil – you want little bubbles, not a whirlpool). Add the vinegar – this helps the egg whites coagulate faster. Crack each egg into its own small cup first (this prevents shell bits and makes for a cleaner drop). When the water’s ready, create a little whirlpool with a spoon and gently slide the eggs in one at a time. Set a timer for 2-3 minutes – this gives you that perfect runny yolk with set whites. When time’s up, lift them out with a slotted spoon and let them drain on a paper towel.
Step 4: Assemble the Avocado Toast
Now for the best part! Spread that gorgeous green avocado mash thickly on your toast – don’t be stingy! Gently place your poached eggs on top – watch how they wobble just slightly (that’s how you know they’re perfect). Sprinkle with more salt and pepper, a pinch of red pepper flakes if you like heat, and maybe a drizzle of olive oil if you’re feeling fancy. Then take a moment to admire your creation before diving in – that first yolk break is pure joy!

Tips for Perfect Avocado Toast with Poached Egg
After making this about a zillion times (okay, maybe just weekly for years), I’ve picked up some game-changing tricks:
- Egg freshness test: Drop your egg in a glass of water – if it lies flat, it’s fresh! Older eggs spread more when poaching.
- Lemon magic: Stir a teaspoon of lemon juice into your avocado mash – it keeps it gorgeously green for hours.
- Doneness dial: Like your yolks firmer? Poach for 4 minutes instead of 3. For super-runny, try 2 minutes.
- Vinegar swap: No white vinegar? Lemon juice or even a splash of white wine vinegar works in a pinch.
Oh! And always use room temp eggs – they poach more evenly than cold ones straight from the fridge.
Variations for Avocado Toast with Poached Egg
Now here’s where the real fun begins! Once you’ve mastered the basic version, try these easy twists to keep things exciting:
- Smoked salmon & everything bagel seasoning: Fancy brunch vibes in minutes – the salty fish pairs perfectly with creamy avocado.
- Microgreens & chili oil: Adds freshness and a beautiful pop of color with just the right kick.
- Crumbled feta & cherry tomatoes: My Greek-inspired version that’s bursting with bright flavors.
- Sriracha drizzle & sesame seeds: For when you want that sweet heat and extra crunch.
Honestly? The possibilities are endless – have fun making it your own!
Serving Suggestions
This avocado toast is heavenly all on its own, but here’s how I love to round out the meal: a big mug of strong coffee (essential), some juicy berries on the side, or maybe a simple arugula salad if I’m feeling extra fancy. Weekend brunch perfection in minutes!
Storage and Reheating
Okay, real talk—this avocado toast is absolutely best eaten fresh, when the yolk is still oozing and the toast hasn’t lost its crunch. But if you must save some for later, store the components separately: keep mashed avocado with lemon juice in an airtight container (it’ll stay green for a day), and refrigerate any extra poached eggs to reheat gently in warm water. Just promise me you won’t microwave that beautiful egg—some things aren’t worth the rubbery texture!
Nutritional Information
Here’s the scoop on what you’re eating (per serving): about 320 calories packed with healthy fats, fiber, and protein to keep you going! Remember – these numbers are estimates and will change if you add extra toppings or use different bread. But honestly? When something tastes this good and makes you feel this amazing, who’s counting?
Frequently Asked Questions
You’ve got questions? I’ve got answers! Here are the things people ask me most about my avocado toast with poached eggs:
Can I use fried eggs instead of poached?
Absolutely! While poached eggs are my fave for that dreamy yolk drizzle, fried eggs work great too. Just cook them sunny-side up or over-easy—you still want that golden yolk to ooze over your avocado.
How do I pick the perfect avocado?
Gently squeeze near the stem—it should yield slightly but not feel mushy. No give? It’s not ripe. Too soft? Overripe. Pro tip: buy firm ones a few days before you need them—they ripen perfectly on the counter!
Why does my poached egg look like a jellyfish?
Haha, been there! Usually means your water was boiling too hard or your eggs weren’t fresh enough. Keep the water at a gentle simmer (tiny bubbles), use that vinegar, and always do the water freshness test I mentioned earlier.
Can I make this vegan?
Totally! Skip the egg and load up with extras like roasted tomatoes, hemp seeds, or even a drizzle of tahini. The avocado is still the star of the show!

I’d love to see your avocado toast creations! Tag me on Instagram or leave a comment—I’m always hunting for new topping ideas to try myself!
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15-Minute Avocado Toast with Poached Egg You’ll Crave
A simple and nutritious avocado toast topped with a perfectly poached egg.
- Total Time: 15 minutes
- Yield: 2 servings 1x
Ingredients
- 1 ripe avocado
- 2 slices of whole-grain bread
- 2 eggs
- 1 tbsp white vinegar
- Salt and pepper to taste
- Red pepper flakes (optional)
- 1 tbsp olive oil (optional)
Instructions
- Toast the bread until golden and crispy.
- Mash the avocado in a bowl and season with salt and pepper.
- Bring a pot of water to a gentle simmer and add vinegar.
- Crack eggs into separate cups, then slide them into the simmering water.
- Poach eggs for 2-3 minutes until whites are set but yolks are runny.
- Remove eggs with a slotted spoon and drain on paper towels.
- Spread mashed avocado on toasted bread.
- Top with poached eggs, salt, pepper, and red pepper flakes if desired.
Notes
- Use fresh eggs for better poaching.
- Add lemon juice to avocado to prevent browning.
- Adjust cooking time for firmer yolks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 toast with egg
- Calories: 320
- Sugar: 2g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 185mg