Avocado Toast with Poached Egg Recipe

There is a small but important trick to making avocado toast feel like a proper breakfast rather than a slice of bread with toppings: season the avocado before it ever reaches the toast. For this version, I mash two ripe avocados with the juice of one large lemon, flaky sea salt, black pepper, and chili flakes, leaving a few chunky pieces for contrast. The lemon keeps the avocado bright and cuts through its richness, while the chili adds a gentle warmth that works especially well with the runny poached egg. Spread over four slices of toasted sourdough, it makes a sturdy, pleasantly chewy base for the soft egg. The poaching liquid is simply water and white wine vinegar, but the vinegar matters. It helps the egg white set neatly around the yolk instead of feathering through the pan. Bring the water to a gentle simmer rather than a rolling boil; vigorous bubbles can break the eggs before they have a chance to hold together. Crack each egg into a small cup first, then slide it into the water close to the surface. With three large eggs for two servings, I usually poach two for the toast and keep the third as a little extra—especially useful if one egg loses some white in the water or if someone wants a more substantial portion. The biggest practical tip is to prepare everything before poaching: toast the sourdough, mash and season the avocados, and have the plates ready. Poached eggs wait for no one, and the toast is best while crisp at the edges and still warm. Poach for about three to four minutes for a soft, flowing yolk, lifting each egg out with a slotted spoon onto a clean towel to drain. If your avocados are very soft, mash them lightly with a fork rather than stirring them into a smooth paste; the small pieces hold their shape better under the egg. This is an easy 15-minute breakfast for a quiet weekend morning, though it is quick enough for a weekday when the ingredients are organized in advance. The combination of sourdough, lemony avocado, chili flakes, and a silky yolk is satisfying without feeling heavy. Serve it with fresh fruit, sliced tomatoes, or a crisp green salad, and pair it with strong coffee or unsweetened tea. A final pinch of flaky sea salt and a few extra chili flakes just before serving bring the whole plate into focus.