Breakfast
Smashed Avocado Toast with Poached Egg
A trendy, healthy, and delicious breakfast featuring creamy avocado and a rich poached egg on crunchy artisan bread.
Watch it madeFeelgoodfoodie · 4:20
Ingredients
- Sourdough Bread2 slices
- Ripe Avocado1 large
- Eggs2 large
- Lemon Juice1 tsp
- Red Pepper FlakesPinch
Method
- Toast the slices of sourdough bread until golden and crisp.
- Halve and pit the avocado, then mash the flesh in a bowl with lemon juice, salt, and pepper.
- Bring a pot of water to a simmer, create a vortex, and gently drop in the egg to poach for 3 minutes.
- Spread the mashed avocado generously over the toast.
- Top with the poached egg and sprinkle with red pepper flakes.
Common questions
Can I substitute the sourdough bread?
Yes. Use any sturdy bread that toasts well, like whole-grain, country loaf, or rye. Avoid very soft sandwich bread, which can get soggy under the avocado and egg. Thicker slices hold up best.
How do I time the toast and poached egg so everything is ready at once?
Toast the bread first and keep it warm. Mash the avocado while the water heats, then poach the egg last since it only takes about 3 minutes. Assemble immediately so the toast stays crisp.
What are the most common mistakes with poached eggs for avocado toast?
The biggest issues are boiling the water too hard and dropping the egg from too high. Keep the water at a gentle simmer, use a fresh egg, and create a small vortex for a neater shape.
Can I make the avocado mixture ahead of time, and how do I store leftovers?
Avocado is best fresh, but you can mash it up to 1 hour ahead with extra lemon juice and press plastic wrap directly onto the surface. Leftover toast doesn’t store well once assembled; keep components separate.
What should I serve with smashed avocado toast and poached egg?
It works well with fruit, a simple green salad, roasted tomatoes, or crispy breakfast potatoes. For extra richness, add feta, microgreens, or smoked salmon. Serve immediately while the toast is crisp and the egg is warm.