This Avocado Toast with Poached Egg recipe is basically like an Avocado Eggs Benedict! And what could be better than a cross between avocado toast and eggs benedict? Absolutely nothing, that’s what.
Table of Contents
- About This Recipe
- Ingredients for Avocado Toast with Poached Egg
- How to Make It
- How to Check for Ripe Avocados
- More Breakfast Recipes with Avocado
- Jump to the Full, Printable Recipe
About This Recipe
This Avocado Toast with Poached Egg has an amazing avocado hollandaise sauce that takes it over the top. It’s the ultimate avocado-lover’s (me) breakfast. Honestly though, the poached egg creates enough of a sauce that if you’re in a hurry, you can skip the sauce.
But for now, we’re assuming you have time, and you LOVE AVOCADOS.
You’ve probably guessed this, but in this avocado toast recipe, but you’ve got avocado two ways.
On the toast …
And in the sauce.
And it is over the top good.
Ingredients for Avocado Toast with Poached Egg
- Crusty bread – for the toast. I love sourdough or a hearty cracked wheat bread for my avocado toast base here.
- Avocado – gotta have the layer of mashed avocado in avocado toast!
- Tomato – juicy tomato slices add so much flavor to this avocado toast.
- Eggs – Poached eggs add protein and are SO good with avocado toast!
- Avocado hollandaise – You don’t have to use this sauce, it’s still delicious without! But it really does take it over the top, so I highly recommend it.
- Salt & pepper – An avocado toast must!
- Parsley and/or chives – Optional but pretty!
Yessss.
How to Make It
It’s easy! First, toast your bread. Poach your eggs, and while they’re poaching, smear your toast with fresh avocado and layer it with tomatoes. Sprinkle with a little salt and pepper. Whip up your avocado hollandaise while you’re at it.
Top each piece of toast with the poached eggs, and drizzle over some hollandaise. Add salt and pepper and fresh herbs, if using. Then enjoy!
This Avocado Toast with Poached Egg is my new favorite breakfast. It hits all the marks – some carbs, fiber thanks to the avocado, protein, healthy fats (again, thank you avocado!) Plus, it’s surprisingly easy to put together.
How to Check for Ripe Avocados
To check for ripeness at the store, just press the avocado. If it feels like the fleshy part of your palm just under your thumb, it’s perfect.
I know a lot of people recommend flipping off the stem to see if it’s brown or green underneath. But there are a couple of reasons I don’t do this. 1) It’s not always accurate and 2) It’s entirely possibly I’m overthinking this, but it might ruin the avocados for the next buyer. Do you buy an avocado with the stem flicked off? I don’t!
Plus, the checking for perfect firmness works really, really well!
What to Serve with Avocado Toast & Egg
- Fruit salad is amazing! This summer fruit salad is so good, or try fall fruit salad.
- Oven-roasted potatoes take this to full diner-at-home status!
- These apple Greek Yogurt parfaits are the perfect cool and creamy counterpoint.
More Breakfast Recipes with Avocado
- Cucumber Hummus Avocado Toast
- Sheet Pan Breakfast Hash
- High Protein Vegan Breakfast Bowl
- Crunchy Vegetarian Breakfast Tacos
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Avocado Toast with Poached Egg
Prep: 15 minutes mins
Total: 20 minutes mins
Author: Kare
Yield: 2
The ultimate avocado lover's breakfast! Inspired by Eggs Benedict, this hearty breakfast recipe features avocado toast covered with tomato slices and a perfectly poached egg, then topped off with a creamy avocado sauce.
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Ingredients
- 1 batch avocado hollandaise sauce
- 2 slices crusty artisan bread (sliced about 3/4-inch thick*)
- 1 medium ripe avocado
- 1 medium ripe tomato (sliced thin)
- 2 large eggs
- Salt and pepper (to taste)
- Parsley or chives for garnish (optional)
Instructions
Set a medium pot of water over high heat.
While the water heats, make the avocado hollandaise sauce. Set aside.
Toast the bread. Set on individual plates. Half the avocado, remove the pit and peel, and cut each half into thin slices. Lay on the toast, and mash with a fork.
Top with tomato slices. Sprinkle with a little pinch of salt and pepper.
Poach the egg. By now, your water should be boiling. Reduce the heat to low, until your water isbarely moving, with only a few small bubbles rising to the surface. Crack eggs into the water, hovering right over the surface so that the eggs don’thave very far to drop. Cook for 3 minutes for a very runny yolk or3 1/2 minutes for thicker (yet still runny) yolk.
Remove eggs from water with a slotted spoon and place atop tomato.
Spoon avocado hollandaise over the top. Sprinkle with parsley and/or chives if using along witha pinch of salt, and a generous pinch of pepper.
Serve immediately.
Notes
*Gluten-Free Option
Swap in your favorite GF bread.
Nutrition information does not include avocado hollandaise sauce or fresh herbs.
Nutrition Facts
Serving: 1g, Calories: 312kcal, Carbohydrates: 25g, Protein: 11g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.03g, Cholesterol: 164mg, Sodium: 205mg, Potassium: 733mg, Fiber: 9g, Sugar: 4g, Vitamin A: 897IU, Vitamin C: 19mg, Calcium: 78mg, Iron: 3mg
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About the AuthorKaren Troughton
Karen is a vegetarian home cook living among carnivores. She loves creating irresistible and flexible recipes that help multi-vore families like hers keep the peace - deliciously.
More About Karen »
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