Creamy Avocado Toast with Poached Egg on Sourdough
Avocado Toast
Silky mashed avocado on toasted sourdough, crowned with a runny poached egg and bright lemon.
Nutrition (per serving)
This avocado toast is my go-to for mornings when I want something simple but special. Ripe avocado mashed with a squeeze of lemon and a pinch of salt, spread on warm, crunchy sourdough and finished with a gently poached egg creates a perfect balance of creamy, tangy, and savory — it feels both comforting and a little indulgent.
It comes together quickly, but the poached egg is the star: when you cut into it the yolk spills over the avocado creating a silky sauce. Small touches like a drizzle of extra-virgin olive oil, flaky salt, and chili flakes lift the dish into something you’ll want for brunch any day of the week.
Ingredients
- Sourdough bread:2 slices
- Ripe avocado:1 piece
- Large eggs:2 pieces
- Fresh lemon juice:1 tsp
- Extra-virgin olive oil:1 tbsp
- White vinegar (for poaching):1 tbsp
- Sea salt:1/2 tsp
- Freshly ground black pepper:1/4 tsp
- Red pepper flakes (optional):1/4 tsp
- Chopped chives or microgreens:2 tbsp
Instructions
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Bring a medium saucepan of water to a gentle simmer, add the white vinegar, and reduce heat so the surface is barely moving.
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Crack each egg into a small ramekin or cup and keep ready. Stir the simmering water to create a gentle whirlpool and slip one egg into the center. Poach for 3 minutes for a runny yolk, or 4 minutes for slightly firmer. Remove with a slotted spoon and drain on a paper towel. Repeat with the second egg.
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While the eggs cook, toast the sourdough slices until golden and crisp.
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Halve the avocado in a bowl, mash with the lemon juice, sea salt, and half the olive oil until slightly chunky but spreadable. Taste and adjust seasoning.
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Spread the mashed avocado evenly over the toasted sourdough. Place a poached egg on each slice.
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Drizzle the remaining olive oil over the toast, sprinkle with black pepper, red pepper flakes if using, and finish with chives or microgreens.
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Serve immediately so the warm egg yolk mixes with the avocado on the toast.
Tips & Notes
- Use a very ripe avocado for creamy texture; it should yield slightly when pressed.
- For easier poaching, add eggs straight from the fridge into room-temperature water and use a ramekin to lower them gently.
- If you don’t want to poach, a soft-fried egg makes a tasty, quicker alternative.
- Toast the bread as close to serving time as possible so it stays crisp under the avocado.
