Avocado Toast with Poached Eggs: The Breakfast That Broke the Internet

ByWendy Carter
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Millennials ruined everything—except avocado toast. This dish single-handedly justifies the existence of brunch, Instagram food pics, and overpriced cafes. Creamy avocado, perfectly runny eggs, and crispy toast?

It’s the holy trinity of breakfast. And no, you don’t need to mortgage your house to make it at home. Skip the $18 café version and master this recipe in 10 minutes flat.

Your wallet (and taste buds) will thank you.

Why This Recipe Slaps

Avocado toast with poached eggs isn’t just food—it’s a vibe. The contrast of textures (crunchy toast, silky avocado, oozy yolk) is borderline euphoric. Plus, it’s packed with protein, healthy fats, and enough fiber to keep you full past noon.

It’s also stupidly customizable. Hate cilantro? Toss it.

Want spice? Add chili flakes. This recipe is your canvas, and you’re the artist.

Pretentious? Maybe. Delicious?

Absolutely.

Avocado Toast with Poached Eggs: The Breakfast That Broke the Internet
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Avocado Toast with Poached Eggs: The Breakfast That Broke the Internet

Recipe by Wendy CarterCourse: Breakfast
Servings

1

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

350

kcal

Ingredients

  • 1 ripe avocado (no, rock-hard ones don’t count)

  • 2 slices of sourdough or whole-grain bread (the sturdier, the better)

  • 2 eggs (fresh ones poach better—FYI)

  • 1 tbsp white vinegar (for poaching, not drinking)

  • Salt and pepper to taste (don’t skip this—avocado demands seasoning)

  • Optional toppings: red pepper flakes, feta, microgreens, hot sauce, lemon juice

Step-by-Step Instructions

  • Toast the bread: Pop your bread in the toaster or a pan with a little butter. You want it golden, not charcoal.
  • Mash the avocado: Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with a fork—leave it chunky or smooth, your call.
  • Poach the eggs: Bring a pot of water to a gentle simmer, add vinegar. Crack eggs into a small cup, then slide them into the water. Cook for 3–4 minutes for runny yolks.
  • Assemble: Spread avocado on toast, top with poached eggs, and season with salt, pepper, and whatever extras you’re feeling.
  • Devour immediately: This isn’t meal prep. Eat it while it’s hot and photogenic.

Storage Instructions

Let’s be real: avocado toast is a now food.

Storing it turns the toast soggy and the avocado brown. If you must, keep mashed avocado with lemon juice in an airtight container for a day. Poached eggs?

Not worth reheating—they’ll turn rubbery. Make it fresh. You’re worth it.

Why This Recipe is a Game-Changer

Beyond tasting like breakfast royalty, this dish is nutrient-dense.

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Avocados deliver heart-healthy fats, eggs pack protein, and whole-grain bread keeps your energy steady. It’s also faster than waiting in line at a café.

Bonus: you’ll look like you have your life together, even if you don’t.

Nutrition Facts (Per Serving)

  • Calories: 350
  • Protein: 12g
  • Carbs: 30g
  • Fiber: 8g
  • Healthy fats: 20g

Common Mistakes to Avoid

  • Using unripe avocados: If it’s harder than your life choices, wait a day.
  • Overcooking the eggs: Poached eggs should jiggle, not bounce.
  • Skipping seasoning: Avocado without salt is like a joke without a punchline—flat.
  • Cheap bread: Flimsy toast can’t handle the avocado avalanche.

Alternatives

Not feeling poached eggs?

Swap them for fried or scrambled. Vegan? Use tofu scramble.

Gluten-free? Grab GF bread. Out of avocados? …Maybe rethink your life choices.

Just kidding—try hummus or ricotta as a backup.

FAQs

Can I make avocado toast ahead of time?

Nope. Avocado oxidizes (turns brown), and toast gets soggy. This is a make-and-eat-immediately situation.

Why add vinegar to the poaching water?

It helps the egg whites coagulate faster, so you get tidy poached eggs instead of egg drop soup.

What’s the best bread for avocado toast?

Something sturdy—sourdough, whole-grain, or rye.

Flimsy white bread will collapse under pressure.

How do I know if my avocado is ripe?

Gently squeeze it. It should yield slightly, like a firm mattress. If it’s mushy, it’s overripe.

Final Thoughts

Avocado toast with poached eggs isn’t just a meal—it’s a lifestyle.

It’s quick, healthy, and endlessly customizable. Plus, it’s cheaper than therapy (and arguably just as effective).

Master this recipe, and you’ll never side-eye a café’s overpriced version again.

Now go forth and brunch like a boss.

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