Poached Eggs on Avocado Toast

Quick Summary

A nutritious, protein-packed breakfast featuring buttery avocado spread over toasted sourdough, topped with a soft-poached egg. Ready in under 15 minutes.

Ingredients

Preparation

1. 1. Toast your sourdough bread until deep golden brown and crisp.
2. 2. Mash the avocado in a bowl with a pinch of salt and a squeeze of lime juice. Spread generously over the warm toast.
3. 3. Bring a wide saucepan of water to a gentle simmer. Add vinegar.
4. 4. Crack each egg into a small ramekin. Slide carefully into the water. Poach for 3 minutes for a runny yolk.
5. 5. Lift eggs with a slotted spoon and pat dry on a paper towel. Place onto the toast and garnish with chili flakes and herbs.

Nutrition Snapshot

Frequently Asked Questions

How do I stop the egg from spreading?

Use a fine-mesh sieve to strain the thin, watery part of the egg white before poaching.

Can I make this dairy-free?

Yes, this recipe is naturally dairy-free. Just ensure your sourdough bread does not contain added butter or milk.

How do I know when the egg is done?

The white should be fully opaque and firm, while the yolk should remain soft and yield slightly to the touch.