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.
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Toast with Avocado and Poached Egg
- Total Time: 9 minutes
- Yield: 1 serving 1x
Description
Enjoy the delightful contrast of crispy toast, creamy avocado, and a perfectly poached egg in this satisfying breakfast dish.
Ingredients
- 1 slice of good quality bread (e.g., sourdough)
- 1 egg
- 1/2 an avocado
- Salt and pepper, to taste
- Lemon juice, optional
- Olive oil, for greasing
Instructions
- Toast the slice of bread until golden brown and crispy.
- While the bread is toasting, prepare the avocado by mashing it in a bowl with a fork. Add salt, pepper, and a squeeze of lemon juice to taste. Set aside.
- To poach the egg, place a piece of plastic wrap in a small bowl or coffee cup and rub the inside with a drop of olive oil.
- Crack the egg into the bowl lined with plastic wrap. Gather the edges of the plastic wrap and tie it securely with a string above the egg.
- Bring a pot of water to a gentle simmer. Place the wrapped egg in the simmering water and cook for about 4 minutes, or until the egg white is set and the yolk is still runny.
- Remove the egg from the water and carefully unwrap it.
- Spread the mashed avocado evenly over the toasted bread.
- Place the poached egg on top of the avocado toast. Season with additional salt and pepper if desired.
- Serve immediately and enjoy the delicious contrast of textures and flavors.
Notes
- For best results, use fresh eggs as they poach more easily.
- The plastic wrap method is foolproof and works well with supermarket eggs.
- Customize with additional toppings like chili flakes or herbs for extra flavor.
- Serve immediately for the best texture.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 7
- Protein: 10
- Cholesterol: 185
If You Liked This Recipe, You’ll Love These
- Greek Avocado Toast
- Boozy French Toast
- Caprese Egg Cups
- Crispy Fish Tacos with Avocado Sauce and Cilantro Slaw
Frequently Asked Questions
What is the plastic wrap poaching method and why does it work for supermarket eggs?
The recipe’s instructions say to line a small bowl or coffee cup with plastic wrap, rub the inside with a drop of olive oil, crack the egg in, gather and twist the wrap into a parcel, and lower it into simmering water for 4 minutes. The notes explain this method is foolproof and specifically works well with supermarket eggs, which are less fresh and harder to poach conventionally because the whites spread in the water.
Should I add lemon juice to the mashed avocado, and what does it do?
Lemon juice is listed as optional in the ingredients. Adding it — along with salt and pepper — to the 1/2 avocado mashed in a bowl helps prevent browning and brightens the flavor, but the recipe works without it if you serve immediately.
