Avocado Toast with Poached Egg

About This Recipe

This modern brunch staple layers creamy smashed avocado seasoned with lime and chili flakes on thick-cut sourdough toast, crowned with a perfectly poached egg whose golden yolk spills into the avocado when broken. It is fast, nourishing, and endlessly customisable.

Ingredients

Serves 1

• 1 largeripe avocado
• 1 slicethick-cut sourdough bread
• 1 largeegg
• 1 tspwhite vinegar
• 0.5 tsplime juice
• 0.25 tspred chili flakes
• 1 pinchflaky sea salt
• 1 pinchblack pepper

Instructions

1. 1

   Toast the bread

   Toast the sourdough slice until golden and crisp on both sides.

2. 2

   Poach the egg

   Bring a small saucepan of water to a gentle simmer. Add white vinegar. Create a gentle whirlpool and crack the egg into the centre. Poach for 3 minutes for a runny yolk. Remove with a slotted spoon and drain on kitchen paper.

3. 3

   Smash the avocado

   Halve the avocado, scoop the flesh onto the toast, and smash with a fork. Season with lime juice, salt, and pepper.

4. 4

   Assemble

   Place the poached egg on top of the smashed avocado. Sprinkle with chili flakes and flaky sea salt. Serve immediately.

Variations

• •

  Top with crumbled feta and dukkah for a Middle Eastern twist.

• •

  Add smoked salmon slices and capers for an upscale version.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Not suitable for storage — best eaten immediately.

Frequently Asked Questions