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–+ servings
Sabrina Hermes

Sourdough Avocado Toast with Poached Egg: Your Perfect Breakfast!

A delicious and nutritious breakfast option featuring creamy avocado on toasted sourdough bread topped with perfectly poached eggs.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 slices sourdough bread
  • 1 ripe avocado
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 1 teaspoon olive oil
  • 2 large eggs
  • Red pepper flakes optional
  • Fresh herbs for garnish optional

Method
 

  1. Toast the sourdough bread slices until golden brown and crispy.
  2. While the bread is toasting, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.
  3. Mash the avocado with a fork, then mix in the lemon juice, and season with salt and pepper to taste.
  4. In a small saucepan, bring water to a gentle simmer. Add a splash of vinegar if desired.
  5. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk or longer for a firmer yolk.
  6. Spread the mashed avocado evenly over the toasted sourdough slices.
  7. Carefully remove the poached eggs from the water using a slotted spoon and place one on top of each slice of avocado toast.
  8. Drizzle with olive oil, sprinkle with red pepper flakes if using, and garnish with fresh herbs if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 19gCholesterol: 186mgSodium: 300mgFiber: 10gSugar: 1g

Notes

  • For a creamier texture, add a tablespoon of Greek yogurt to the mashed avocado.
  • Try adding sliced tomatoes or radishes on top for extra flavor and crunch.

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