Description
A simple yet luxurious breakfast featuring crispy sourdough toast topped with creamy mashed avocado and a perfectly poached egg, seasoned with flaky salt and pepper.
Ingredients
Scale
- 2 thick slices sourdough bread (about 1 inch thick)
- 1 large ripe Hass avocado
- 2 large fresh eggs
- 1 teaspoon lemon juice
- Flaky sea salt (like Maldon)
- Freshly cracked black pepper
- Red pepper flakes (optional)
- Extra virgin olive oil (for drizzling)
- Butter or olive oil (for toasting bread)
- White vinegar (for poaching water)
- Microgreens or chives (optional garnish)
Instructions
- Cut the avocado in half, scoop out the flesh, and mash it in a small bowl with a fork.
- Squeeze lemon juice over the avocado and add a pinch of salt; mix well and set aside.
- Heat a skillet over medium heat and add a small pat of butter or drizzle of olive oil.
- Toast the sourdough slices for 2-3 minutes per side until golden brown and crispy; remove to a plate.
- Fill a saucepan with about 2 inches of water and bring to a gentle simmer (not a rolling boil).
- Add a splash of white vinegar to the water to help the egg whites coagulate.
- Crack each egg into a small ramekin or measuring cup.
- Gently slide the eggs into the simmering water one at a time.
- Swirl the water gently around the eggs to help the whites wrap around the yolks.
- Poach the eggs for 3-4 minutes until the whites are set but the yolks are still soft.
- Remove the eggs with a slotted spoon and let excess water drip off.
- Spread the mashed avocado generously over the toasted sourdough.
- Top with the poached egg.
- Sprinkle with flaky sea salt, black pepper, and red pepper flakes.
- Drizzle with extra virgin olive oil and garnish with microgreens or chives if desired.
- Serve immediately.
Notes
Use fresh eggs for the best poaching results as they hold their shape better. Ensure the water is at a gentle simmer, not a rolling boil, to prevent the eggs from breaking apart. Toast the bread thick enough to support the toppings without getting soggy. Serve immediately for the best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice of toast wit
- Calories: 350
- Sodium: 250
- Fat: 18
- Saturated Fat: 4
- Carbohydrates: 30
- Fiber: 6
- Protein: 14
Keywords: sourdough toast, avocado toast, poached egg, breakfast recipe, easy breakfast, healthy breakfast, brunch ideas