Avocado toast with poached egg is about to become your new favorite breakfast! It’s got all the good stuff: creamy avocado, a pop of fresh lemon, perfectly poached eggs, and a sprinkle of parsley on top.

Everything comes together on crispy whole grain toast for a quick, satisfying meal. It’s perfect for a speedy weekday breakfast or a lazy weekend brunch and it’s simple, fresh, and totally delicious.

A poached egg on avocado toast next to coffee and fruit. — Easy and quick breakfast!

Here is Why This Avocado Toast Recipe Works

Minimal ingredients, maximum flavor: No need for a long grocery list—this recipe keeps it simple and tasty!

Quick and easy: You can have this on your plate faster than deciding what cereal to pour.

Creamy meets crispy: The combo of mashed avocado and runny egg on crunchy toast is a total winner.

Bright and fresh flavors: A little lemon juice and fresh parsley take this from basic to bold in no time!

The Ingredients

Fridge: Eggs
Produce: Avocado, fresh lemon juice, parsley
Pantry: Whole grain bread, salt, pepper

Avocado toast with a poached egg next to a plate of fruit. — Avocado Toast with Poached Egg

Variations

Sriracha Avocado Toast with Poached Egg: Add a drizzle of sriracha over the poached eggs, and sprinkle some toasted sesame seeds on top.

Smoked Salmon Avocado Toast: Layer a slice of smoked salmon between the avocado mash and poached egg. Top with pickled red onions.

Goat Cheese Avocado Toast with Poached Egg: Spread a thin layer of herbed goat cheese on the toast before adding the avocado. Top with a poached egg and a sprinkle of fresh dill.

Mushroom and Avocado Toast with Poached Egg: Add a layer of roasted garlic mushrooms and fresh basil leaves under the poached egg, finishing with a drizzle of balsamic glaze (this variation is my favorite).

Tips for Success

The fresher the egg, the better the poach! Fresh eggs have tighter whites, which hold together more easily when cooking.
For perfectly clear poaching water, strain out the loose whites with a fine-mesh sieve before cooking.
After poaching, use a dish towel to quickly blot the eggs, keeping your toast from getting soggy.

Storage

If you have leftovers, here’s how to store them properly to keep everything fresh:

Toast: Toasted bread will lose its crispness over time, so it’s best to make it fresh. If you have leftover toast, you can re-crisp it in a toaster or under the broiler for a minute.

Avocado mash: Store any leftover mashed avocado in an airtight container in the fridge for up to 1 day. To prevent browning, press a piece of plastic wrap directly onto the surface of the avocado.

Poached eggs: Poached eggs are best enjoyed fresh, but if needed, you can store them in a bowl of cold water in the fridge for up to 1 day. When ready to reheat, gently warm them in hot (but not boiling) water for a minute or two until heated through.

Avocado toast with a poached egg on a plate with a fork. — Avocado toast with a 5-minute poached egg.

Simple Delicious and Ready in Minutes

This avocado toast with poached egg is the perfect mix of creamy, crunchy, and delicious! It’s quick enough for busy mornings but feels special enough for a weekend brunch. It’s a satisfying meal that’ll hit the spot every time.

More Recipes You Will Love

Connect With Savor the Best:

Please follow us on our social media accounts

Facebook * Instagram * Pinterest * Youtube * Twitter

Did you make this recipe? We would love to hear from you. Drop us a comment below.

Avocado Toast with Poached Egg

Avocado Toast with Poached Egg breakfast sandwich. A simple no-frills avocado mash-up spread on a slice of toasted whole-grain bread and topped with a poached egg.

5 from 18 votes

Print Pin Save

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Calories: 211kcal

Author: Pat Nyswonger

Ingredients

4 eggs
4 slices whole grain bread
1 avocado
1 tablespoon fresh lemon juice
Salt and pepper
2 tablespoons chopped fresh parsley

Instructions

Crack the eggs into individual small dishes and set aside while the water is heating. (see note)
Bring a pot of water to boil, turn off the heat and carefully tip the eggs into the water. Cover the pot and poach for 3 to 5 minutes, depending on your preference.
While the eggs are cooking, toast the bread and mash up the avocado, add the lemon juice and salt/pepper. Plate the toast and spread the mashed avocado equally on each slice.
When the eggs are cooked, lift them out of the water with a slotted spoon. Place a poached egg on each portion of the toast. Add a grinding of salt and pepper and chopped parsley.

Notes

Mash the avocado with a pastry blender or a fork.
Eggs have three parts, the yolk, tight white and a loose white. It is the watery loose white that will make the poaching water foggy.
If you want to eliminate the unappetizing foggy mess in the poaching water….crack the egg into a fine-meshed strainer and swirl it around for a second. The thin watery part of the egg will drain off. Then proceed to poach the egg.
Use a slotted spoon to lift the eggs from the poaching water. Blot the bottom of the spoon with a dish towel to remove any excess water before adding the egg to the avocado mash.