Avocado Toast with Poached Eggs Recipe

Avocado toast with poached eggs is a popular and nutritious breakfast or brunch option many enjoy. This recipe combines creamy avocado, perfectly poached eggs, and crispy toast for a delightful morning meal.

Originating from the trend of simple yet satisfying breakfast options, avocado toast has become a staple in many households. The addition of poached eggs offers a protein-rich dish that will keep you energised throughout the day.

So, whether you’re looking for a quick breakfast on the go or a tasty midday snack, give this recipe a try and you won’t be disappointed.

Hints and Tips

• When selecting avocados, choose ripe ones that are still slightly firm to the touch but have darker skin, which should indicate they are ripened. They should feel soft when you gently press with your hand.
• For perfectly poached eggs, use fresh eggs and add a tablespoon of white vinegar to the simmering water. The vinegar helps the eggs hold their shape.
• To prevent the avocado from browning, add lemon juice to the mashed avocado, salt, and pepper to taste. Cover it tightly with plastic wrap, pressing the wrap directly onto the surface of the avocado.
• Customise your avocado toast with toppings like sliced cherry tomatoes, crumbed feta cheese, chopped parsley, or a drizzle of Australian bush tomato relish for extra flavour.
• Be careful when poaching the eggs; you need to keep them on a gentle simmer to prevent them from breaking apart.
• To ensure the toast stays crispy, toast the bread just before serving and assemble the whole recipe immediately after.

Ingredients

2 ripe avocados, mashed

4 slices of artisan bread, toasted

4 fresh eggs

1 tablespoon white vinegar

Salt and pepper to taste

1 tablespoon lemon juice

Cherry tomatoes, sliced, for garnish

Fresh parsley, chopped, for garnish

Optional: Vegemite, crumbed Feta cheese or Australian bush tomato relish for extra flavour.

Directions

Prepare the Avocado Spread

1. Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.
2. Mash the avocado with a fork until smooth but still slightly chunky.
3. Season the mashed avocado with salt, pepper, and lemon juice to taste.
4. Set aside.

Toast the Bread

Toast the slices of bread until golden brown and crispy.

Poach the Eggs

1. Fill a medium-sized saucepan with water, about 3 inches deep.
2. Bring it to a gentle simmer over medium heat.
3. Add the vinegar to the simmering water and stir through.
4. Crack each egg into a small cup or ramekin.
5. Use a spoon to create a gentle whirlpool in the simmering water and carefully slide each egg one at a time into the centre of the whirlpool.
6. Let the eggs poach for about 3-4 minutes for a perfectly runny yolk or longer if desired.
7. Remove the poached eggs with a slotted spoon and place them on a paper towel to drain any excess water.

Assemble the Avocado Toast

1. Spread a generous amount of mashed avocado onto each slice of toasted bread.
2. If desired, spread a thin layer of Vegemite or Australian bush tomato relish on top of the avocado for added flavour.
3. Place a poached egg on top of each avocado toast.

Garnish and Serve

1. Season the poached eggs with a sprinkle of salt and pepper.
2. Garnish with sliced cherry tomatoes and chopped parsley.
3. You may also want to drizzle some thick balsamic vinegar over the top.
4. Serve immediately while the eggs are still warm and the avocado toast is crispy.

Additional Serving Suggestion:

For a heartier meal, serve avocado toast with poached eggs alongside a small serving of rice or mashed potatoes.

To explore more recipes, visit BellyBelly’s collection of recipes here.