Avocado Toast with Poached Egg
Creamy avocado on toasted sourdough, topped with a runny poached egg.
- Preparation
- 10 min
- Cook/bake time
- 10 min
- Total
- 20 min
- Difficulty
- Medium
- Calories
Creamy avocado on toasted sourdough, topped with a runny poached egg. A splash of vinegar in the water and a gentle swirl ensure the egg white stays together while poaching instead of spreading throughout the pot. This is the breakfast that has not missed a cafe trend for years.
Step-by-step instructions
- 1
Mix the avocado cream
Roughly mash the avocado flesh with a fork and mix it with lime juice, salt, and pepper. Intentionally leave some chunks, as a completely smooth cream looks less appetizing on the bread and loses texture. The lime also prevents browning.
- 2
Toast the bread
Toast the bread slices in a toaster or in a pan with a little olive oil until they are crispy on the outside and still soft on the inside. Sourdough bread is ideal here because its firm crumb can support the moist avocado and the egg without getting soggy.
- 3
Prepare the poaching water
Bring the water to a simmer in a wide pot. It should bubble slightly but never boil vigorously. Add the vinegar, which helps the egg white coagulate faster. Do not add salt to the water, as it softens the egg white and makes it more likely to shred.
- 4
Poach the eggs
Crack each egg individually into a small cup. Stir a gentle swirl into the water with a spoon and let the egg slide from the cup into the center. The swirl wraps the egg white around the yolk. After three minutes, the egg white is firm and the yolk is still runny. Take it out with a slotted spoon.
- 5
Serve
Spread the avocado cream generously on the toasted slices and place a drained egg on top of each. Sprinkle chili flakes, coarse salt, and freshly ground pepper over them, drizzle with olive oil, and garnish with cress. Serve immediately so the bread stays crispy.
