Toast with Avocado and Poached Egg

The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant.
By Denise Korlever

toast with avocado and poached egg

We all know that having a decent breakfast is healthy, but this year breakfast is also seen as a real culinary trend. It’s supposed to be the “new dinner” or the “new cocktail hour” and more and more restaurants offer an all-day breakfast menu.

I fully support this new appreciation for the first meal of the day, because my day doesn’t start until I’ve had a good breakfast and I love to experiment with it. In winter a bowl of creamy oatmeal is my regular breakfast and in the summer I tend to vary a bit more. Bircher muesli is always good, but lately my favorite breakfast is this toast with avocado and egg.

The contrast between the crispy bread, the soft and fresh avocado and the creaminess of a poached egg is brilliant. Good thing is it’s also very healthy and satisfying.

It’s perfect when you can get really fresh eggs, because they’re much easier to poach. But to be honest: I often use the foolproof-method described below, which works really well with eggs from the supermarket. Another good thing about this method is that it’s easy enough for those still half asleep.

Toast with Avocado and Poached Egg
Prep Time
Cook Time
Total Time
Crispy toast with creamy avocado and an easily poached egg
Recipe Type: Main (breakfast)
Serves: 1
  • 1 slice of good quality bread (I use sourdough)
  • 1 egg
  • ½ an avocado
  • salt and pepper, to taste
  • lemon juice, optional
  1. Place a piece of plastic wrap in a small bowl or coffee cup and rub the inside with a drop of olive oil.
  2. Crack an egg into the bowl (and plastic) and tie the plastic with a string above the egg.
  3. Place in a bowl of simmering water and let it poach for about 4 minutes.
  4. Meanwhile, you toast a big piece of (good-quality) bread.
  5. Smash the flesh of half the avocado with a fork until it’s a creamy spread. I like to leave some chunks. Add salt, pepper and some lemon to taste.
  6. Spread the avocado on the toast and place the poached egg (after you’ve removed the plastic, of course) on top.
  7. Eat.


Denise Kortlever

Denise Kortlever is a freelance culinary journalist and works for a variety of clients and publications. She lives in Amsterdam, but often travels the world to write about the most inspiring food trends and great restaurants worldwide. She shares her recipes and culinary experiences on her blog:

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