Avocado Toast with Poached Egg

Name: Avocado Toast with Poached Egg
Total time: 10 min
Yield: 4 servings
Ingredients: 1,500 ml Water; 1 tbsp White wine vinegar; 4 piece Sourdough bread; 2 piece Avocado; 1 piece Lemon; 2 tbsp Extra-virgin olive oil; 1 pinch flaky sea salt; 1 pinch Ground black pepper; 4 piece Egg; 1 pinch Chilli flakes

10 min · 5 min active · makes ~2.1 l · Medium

Creamy avocado spread on toasted sourdough with a poached egg and bright lemon finish, topped with chilli heat.

See more →

Avocado Toast with Poached Egg

Creamy avocado spread on toasted sourdough with a poached egg and bright lemon finish, topped with chilli heat.

See more →

TOTAL TIME

10 min

ACTIVE TIME

5 min

QUANTITY

~2.1 l

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/10

Tools0/16

Ingredients

0/10 gathered · 4 servings

1,500ml

1tbsp

4piece

2piece

1piece

2tbsp

1pinch

4piece

1pinch

#	Quantity	Notes	State
1	1,500ml	—	—
2	1tbsp	—	—
3	4piece	—	—
4	2piece	—	—
5	1piece	—	—
6	2tbsp	—	—
7	1pinch	—	—
8	1pinch	—	—
9	4piece	—	—
10	1pinch	—	—

Tools

17 items

Procedure

23 steps

1 of 23

Pour the water into a large deep saucepan.

Water · 1,500 ml

⏱ 10s

ResultWater

2 of 23

Add the white wine vinegar to the water.

White wine vinegar · 1 tbsp

⏱ 5s

ResultWater and white wine vinegar

3 of 23

Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.

⏱ 5 min

ResultAcidulated water

4 of 23

Preheat the oven

220°C

⏱ 10 min

5 of 23

Cut 4 thick slices from the sourdough loaf with a bread knife.

Sourdough bread · 4 piece

⏱ 40s

ResultSliced sourdough

6 of 23

Lay the slices on the baking tray, slide into the oven and toast until deep golden and crisp on both sides, turning once halfway through.

Sliced sourdough · step 5

220°C

⏱ 8 min

ResultToasted sourdoughused in step 16

7 of 23

Cut each avocado in half lengthways, running the knife around the stone, and twist the halves apart.

Avocado · 2 piece

⏱ 20s

ResultHalved avocados

8 of 23

Strike the stone firmly with the heel of the knife so it lodges, then twist and lift it free.

Halved avocados · step 7

⏱ 15s

ResultPitted avocado halves

9 of 23

Scoop the avocado flesh out of the skins into a large bowl with a large spoon.

Pitted avocado halves · step 8

⏱ 20s

ResultAvocado flesh

10 of 23

Finely grate the zest of the lemon directly over the avocado flesh.

Lemon · 1 piece

⏱ 30s

ResultAvocado with lemon zest

11 of 23

Halve the zested lemon and squeeze its juice over the avocado.

⏱ 20s

ResultAvocado with lemon juice

12 of 23

Drizzle the extra-virgin olive oil over the avocado.

Extra-virgin olive oil · 2 tbsp

⏱ 5s

ResultAvocado with lemon juice and extra-virgin olive oil

13 of 23

Add a generous pinch of flaky sea salt.

Flaky sea salt · 1 pinch

⏱ 5s

ResultAvocado with lemon juice and extra-virgin olive oil and flaky sea salt

14 of 23

Add a pinch of black pepper.

Ground black pepper · 1 pinch

⏱ 5s

ResultAvocado with lemon juice and extra-virgin olive oil mixture

15 of 23

Mash the avocado with a fork, pressing firmly and folding as you go, until you have a rough, textured smash — not a smooth purée.

⏱ 30s

ResultSmashed avocadoused in step 17

16 of 23

Transfer each slice of toasted sourdough from the baking tray to a dinner plate.

Toasted sourdough · step 6

⏱ 15s

ResultToasted sourdough

17 of 23

Spoon and spread the smashed avocado generously over each slice of toasted sourdough.

Smashed avocado · step 15

⏱ 30s

ResultAvocado-topped toast

18 of 23

Reduce the heat under the saucepan until the water is at a steady, gentle simmer with just a few small bubbles breaking the surface.

⏱ 10s

ResultGently simmering acidulated water

19 of 23

Crack each egg into a small bowl one at a time, taking care not to break the yolk.

Egg · 4 piece

⏱ 20s

ResultEgg

20 of 23

Slide each egg from the small bowl into the simmering water close to the surface, working quickly; cook for 3 minutes until the whites are just set and the yolks remain runny.

Egg · step 19

⏱ 3 min

ResultPoached eggs

21 of 23

Lift each poached egg out with a slotted spoon and hold it briefly over the pan to drain off the water.

Poached eggs · step 20

⏱ 20s

ResultDrained poached eggs

22 of 23

Lay a poached egg on top of the avocado on each slice.

Drained poached eggs · step 21

⏱ 15s

ResultAvocado toast topped with poached egg

23 of 23

Finish each plate with a pinch of chilli flakes scattered over the egg and avocado.

Chilli flakes · 1 pinch

⏱ 10s

ResultAvocado Toast with Poached Egg

Total Time10 min

#	Product	Tool	Action
1	1,500 ml		Pour the water into a large deep saucepan.⏱ 10sResultWater
2	1 tbsp		Add the white wine vinegar to the water.⏱ 5sResultWater and white wine vinegar
3	—		Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.⏱ 5 minResultAcidulated water
4	—	220°C	Preheat the oven⏱ 10 min
5	4 piece		Cut 4 thick slices from the sourdough loaf with a bread knife.⏱ 40sResultSliced sourdough
6	Sliced sourdoughstep 5	220°C	Lay the slices on the baking tray, slide into the oven and toast until deep golden and crisp on both sides, turning once halfway through.⏱ 8 minResultToasted sourdoughused in step 16
7	2 piece		Cut each avocado in half lengthways, running the knife around the stone, and twist the halves apart.⏱ 20sResultHalved avocados
8	Halved avocadosstep 7		Strike the stone firmly with the heel of the knife so it lodges, then twist and lift it free.⏱ 15sResultPitted avocado halves
9	Pitted avocado halvesstep 8		Scoop the avocado flesh out of the skins into a large bowl with a large spoon.⏱ 20sResultAvocado flesh
10	1 piece		Finely grate the zest of the lemon directly over the avocado flesh.⏱ 30sResultAvocado with lemon zest
11	—		Halve the zested lemon and squeeze its juice over the avocado.⏱ 20sResultAvocado with lemon juice
12	2 tbsp		Drizzle the extra-virgin olive oil over the avocado.⏱ 5sResultAvocado with lemon juice and extra-virgin olive oil
13	1 pinch		Add a generous pinch of flaky sea salt.⏱ 5sResultAvocado with lemon juice and extra-virgin olive oil and flaky sea salt
14	1 pinch		Add a pinch of black pepper.⏱ 5sResultAvocado with lemon juice and extra-virgin olive oil mixture
15	—		Mash the avocado with a fork, pressing firmly and folding as you go, until you have a rough, textured smash — not a smooth purée.⏱ 30sResultSmashed avocadoused in step 17
16	Toasted sourdoughstep 6		Transfer each slice of toasted sourdough from the baking tray to a dinner plate.⏱ 15sResultToasted sourdough
17	Smashed avocadostep 15		Spoon and spread the smashed avocado generously over each slice of toasted sourdough.⏱ 30sResultAvocado-topped toast
18	—		Reduce the heat under the saucepan until the water is at a steady, gentle simmer with just a few small bubbles breaking the surface.⏱ 10sResultGently simmering acidulated water
19	4 piece		Crack each egg into a small bowl one at a time, taking care not to break the yolk.⏱ 20sResultEgg
20	Eggstep 19		Slide each egg from the small bowl into the simmering water close to the surface, working quickly; cook for 3 minutes until the whites are just set and the yolks remain runny.⏱ 3 minResultPoached eggs
21	Poached eggsstep 20		Lift each poached egg out with a slotted spoon and hold it briefly over the pan to drain off the water.⏱ 20sResultDrained poached eggs
22	Drained poached eggsstep 21		Lay a poached egg on top of the avocado on each slice.⏱ 15sResultAvocado toast topped with poached egg
23	1 pinch		Finish each plate with a pinch of chilli flakes scattered over the egg and avocado.⏱ 10sResultAvocado Toast with Poached Egg
Total Time			10 min

Nutrition

per serving

Estimated · pre-cooking · 90% ingredients covered

Nutrient	Per serving
	251kcal
	8g
	22g
	4g
	9g
	1g
	6g
	127mg

Ingredients0/10

Tools0/16

Recipe

Avocado Toast with Poached Egg

Creamy avocado spread on toasted sourdough with a poached egg and bright lemon finish, topped with chilli heat.

What you’ll doYou will toast sourdough whilst preparing a rough avocado smash seasoned with lemon, oil, salt and pepper. Simultaneously, you will bring vinegared water to a gentle simmer, then crack and poach four eggs for three minutes until the whites set and yolks remain runny. You will assemble by spreading avocado on each toast, topping with a drained poached egg, and finishing with chilli flakes.

Serves4

Total10 min

LevelMedium

Ingredients

Water1,500 ml
White wine vinegar1 tbsp
Sourdough bread4 piece
Avocado2 piece
Lemon1 piece
Extra-virgin olive oil2 tbsp
Flaky sea salt1 pinch
Ground black pepper1 pinch
Egg4 piece
Chilli flakes1 pinch

Tools

SpoonSmall bowlBread knifeOvenPalette knifeChef's knifeLarge bowlSlotted spoonCitrus juicerDinner plateBaking trayGraterLarge deep saucepanPlateForkChopping boardKitchen paper

Method

Pour the water into a large deep saucepan.

10sLarge deep saucepanWater · 1,500 ml

Add the white wine vinegar to the water.

5sLarge deep saucepanWhite wine vinegar · 1 tbsp

Bring the water to a rolling boil over high heat, then reduce to a gentle simmer.

5 minLarge deep saucepan

Preheat the oven

220°C10 minOven

Cut 4 thick slices from the sourdough loaf with a bread knife.

40sChopping board, Bread knifeSourdough bread · 4 piece

Lay the slices on the baking tray, slide into the oven and toast until deep golden and crisp on both sides, turning once halfway through.

Result · Toasted sourdough · used in step 16

220°C8 minBaking tray, OvenSliced sourdough · step 5

Cut each avocado in half lengthways, running the knife around the stone, and twist the halves apart.

20sChopping board, Chefs knifeAvocado · 2 piece

Strike the stone firmly with the heel of the knife so it lodges, then twist and lift it free.

15sChopping boardHalved avocados · step 7

Scoop the avocado flesh out of the skins into a large bowl with a large spoon.

20sLarge bowl, SpoonPitted avocado halves · step 8

Finely grate the zest of the lemon directly over the avocado flesh.

30sLarge bowl, GraterLemon · 1 piece

Halve the zested lemon and squeeze its juice over the avocado.

20sLarge bowl, Citrus juicer

Drizzle the extra-virgin olive oil over the avocado.

5sLarge bowlExtra-virgin olive oil · 2 tbsp

Add a generous pinch of flaky sea salt.

5sLarge bowlFlaky sea salt · 1 pinch

Add a pinch of black pepper.

5sLarge bowlGround black pepper · 1 pinch

Mash the avocado with a fork, pressing firmly and folding as you go, until you have a rough, textured smash — not a smooth purée.

Result · Smashed avocado · used in step 17

30sLarge bowl, Fork

Transfer each slice of toasted sourdough from the baking tray to a dinner plate.

15sDinner plateToasted sourdough · step 6

Spoon and spread the smashed avocado generously over each slice of toasted sourdough.

30sDinner plate, Palette knifeSmashed avocado · step 15

Reduce the heat under the saucepan until the water is at a steady, gentle simmer with just a few small bubbles breaking the surface.

10sLarge deep saucepan

Crack each egg into a small bowl one at a time, taking care not to break the yolk.

20sSmall bowlEgg · 4 piece

Slide each egg from the small bowl into the simmering water close to the surface, working quickly; cook for 3 minutes until the whites are just set and the yolks remain runny.

3 minLarge deep saucepanEgg · step 19

Lift each poached egg out with a slotted spoon and hold it briefly over the pan to drain off the water.

20sPlate, Slotted spoon, Kitchen paperPoached eggs · step 20

Lay a poached egg on top of the avocado on each slice.

15sDinner plate, Slotted spoonDrained poached eggs · step 21

Finish each plate with a pinch of chilli flakes scattered over the egg and avocado.

Result · Avocado Toast with Poached Egg

10sDinner plateChilli flakes · 1 pinch

Printed 27 September 2026