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Avocado toast topped with poached eggs on a rustic plate.

Avocado Toast with Poached Eggs

This quick and healthy avocado toast with poached eggs is the perfect breakfast or brunch treat, packed with flavor and nutrition.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Light Meal
Cuisine: American, Healthy
Calories: 350

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Use ripe avocados for a creamy texture.
  • 4 slices bread (whole grain or sourdough) Any type of bread works; try different types for unique flavors.
  • 4 pieces eggs For firmer yolks, poach the eggs longer.
  • 1 cup cherry tomatoes, halved
  • 1/2 cup feta cheese, crumbled Can substitute with goat cheese.
  • 1/4 piece red onion, thinly sliced
  • 2 tablespoons mixed seeds (e.g., sesame, pumpkin, sunflower)
  • Fresh microgreens for garnish
  • Salt and pepper to taste
  • 1 tablespoon Olive oil (optional) Drizzle if desired.

Method
 

Preparation
  1. Toast the bread slices until golden brown.
  2. While the bread is toasting, fill a pot with water and bring it to a gentle simmer. Add a splash of vinegar (optional).
  3. Crack each egg into a small bowl and gently slip it into the simmering water one at a time. Poach the eggs for about 4-5 minutes or until the whites are set and the yolks are still runny.
  4. Scoop out the poached eggs with a slotted spoon and place them on a paper towel to drain.
  5. In a bowl, mash the ripe avocados with salt and pepper to taste.
  6. Spread the mashed avocado generously over each slice of toasted bread.
  7. Top each toast with a poached egg, cherry tomato halves, crumbled feta cheese, red onion slices, mixed seeds, and microgreens.
  8. Drizzle with olive oil if desired and serve immediately.

Notes

Serve the avocado toast warm, right after preparing it, to keep the bread crispy. Pairs wonderfully with fresh juice or coffee. Leftover mashed avocado can be stored for up to one day in an airtight container, but may change color.