Ingredients
For the Poached Eggs:
- 4 large eggs, as fresh as possible
For the Avocado Base:
- 2 ripe avocados (Hass recommended)
- 1 tablespoon fresh lemon or lime juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 small garlic clove, minced (optional)
For the Toast:
- 4 slices thick-cut artisan bread (sourdough, country loaf, or whole grain)
For Assembly & Garnish:
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 teaspoon red chili flakes (adjust to taste)
- Flaky sea salt (like Maldon), for finishing
- Freshly cracked black pepper
- Optional garnishes: Microgreens, fresh herbs (cilantro or chives), sesame seeds
Instructions
- Prepare poaching station: Fill a deep skillet or wide pot with about 3 inches of water. Bring to a gentle simmer over medium heat—you want small bubbles rising to the surface, not a rolling boil. Add 1 tablespoon of white vinegar to the water. The acid helps the egg whites coagulate faster, resulting in neater poached eggs.
- Prep the eggs: Crack each egg into its own small ramekin or cup. This makes sliding them into the water much easier and prevents shell fragments.
- Create a vortex: Use a spoon to stir the water in a circular motion, creating a gentle vortex. This helps wrap the white around the yolk for a compact, beautiful shape.
- Poach the eggs: Carefully slide one egg into the center of the vortex. Set a timer for 3-4 minutes depending on your desired doneness. For runny yolks, 3 minutes is perfect; for slightly firmer, go to 4 minutes. Repeat with remaining eggs, but don’t overcrowd—work in batches if needed.
- Remove and drain: Using a slotted spoon, carefully lift each poached egg from the water. Transfer to a paper towel-lined plate to drain excess water. Trim any wispy whites if desired for a neater appearance.
- Toast the bread: While eggs poach, toast your bread slices until golden and crisp. For the best results, brush the bread lightly with olive oil and toast in a skillet or under the broiler until both sides are golden.
- Prepare the avocado: In a medium bowl, scoop the avocado flesh and mash with a fork to your desired consistency—chunky or smooth. Stir in lemon juice, salt, pepper, and minced garlic if using.
- Assemble the toast: Spread the mashed avocado generously over each toast slice, dividing evenly. Use the back of a fork to create decorative ridges if desired.
- Add the eggs: Carefully place a poached egg on top of each avocado toast. Season the eggs immediately with a pinch of flaky sea salt and freshly cracked black pepper.
- Finish and serve: Sprinkle red chili flakes over each egg and toast. Drizzle with extra virgin olive oil. Add any additional garnishes like microgreens or fresh herbs. Serve immediately.
Notes
- Fresh Eggs are Essential: Fresh eggs hold their shape better when poached. Eggs less than a week old produce the tightest, most attractive poached eggs.
- Don’t Boil: The water should be at a gentle simmer, not a rolling boil. Boiling water will break up the egg whites before they have a chance to set.
- Perfect Ripeness: A ripe avocado yields slightly to gentle pressure when squeezed in the palm of your hand. The stem should pop off easily, revealing green underneath.
- Toast Until Crisp: Avocado toast demands sturdy, well-toasted bread. Undertoasted bread will become soggy under the weight of the toppings.
- Make Poached Eggs Ahead: You can poach eggs up to 2 days ahead. Immediately after cooking, transfer them to a bowl of ice water to stop cooking. Store in the refrigerator. To reheat, slip them into simmering water for 30-60 seconds.
- Vegan Option: Substitute the poached egg with pan-fried tofu seasoned with kala namak (black salt) for an eggy flavor, or simply enjoy the avocado toast on its own.
- Topping Variations: Try crumbled feta, pickled red onions, smoked salmon, crispy bacon, cherry tomatoes, or everything bagel seasoning.
- Storage: This dish is best enjoyed immediately. Avocado browns quickly and eggs don’t reheat well once assembled