Creamy Avocado Toast with Poached Egg in 15 Minutes

Name: Creamy Avocado Toast with Poached Egg in 15 Minutes
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 ripe avocado; 2 slices of whole-grain fillet; 2 eggs; 1 tbsp white vinegar; Salt and pepper to taste; Red pepper flakes (optional)

By:

Christina R. Jones

June 12, 2025

This post may contain affiliate links learn more

Jump to Recipe·Print Recipe

Oh my gosh, you guys—I wake up craving my avocado toast with poached egg at least three mornings a week! It’s seriously the easiest, most satisfying breakfast that makes me feel like I’ve got my life together (even when I totally don’t). Just imagine: creamy, dreamy avocado smeared over crispy whole-grain toast, topped with that perfect poached egg that spills golden yolk all over everything. It’s healthy without trying too hard, fancy enough to impress, and ready in like 15 minutes flat. My sister calls it “brunch you can make in pajamas,” and honestly? She’s not wrong. Whether you’re rushing out the door or savoring a lazy morning, this dish always hits the spot.

Why You’ll Love This Avocado Toast with Poached Egg

Listen, I know avocado toast is everywhere these days—but trust me, this version with a poached egg? Absolute game-changer. Here’s why it’s my go-to:

Lightning fast: We’re talking 15 minutes tops—even when I’m half-asleep and fumbling for the coffee pot.
Keeps you full: That combo of healthy fats and protein sticks with you way better than cereal or a sad granola bar.
Endless options: Throw on chili flakes, everything bagel seasoning, or even crumbled bacon if you’re feeling wild.
Brunch-worthy: Looks fancy enough to serve guests but requires zero chef skills (I promise!).

Seriously, once you try that yolk dripping into the avocado? You’ll be hooked.

Ingredients for Avocado Toast with Poached Egg

Okay, let’s talk ingredients—and I mean exactly what I grab from my fridge every time. No vague “some avocado” nonsense here! Here’s your shopping list for two perfectly generous portions (because who shares avocado toast? Not me.):

1 perfectly ripe avocado (halved, pitted, and scooped—look for slightly soft flesh near the stem)
2 slices whole-grain fillet (or sourdough if you’re feeling fancy—just make sure it’s sturdy!)
2 large eggs (the fresher the better—they hold their shape when poached)
1 tbsp white vinegar (this is my poaching lifeline—trust me!)
Salt and pepper (I use flaky sea salt for that satisfying crunch)
Red pepper flakes (optional, but oh-so-good for a little kick)

See? Nothing weird or hard-to-find. Just good stuff that probably already lives in your kitchen!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this! Just grab:

A toaster (or oven if you’re toasting multiple slices)
A small bowl for cracking eggs
A slotted spoon (your egg-rescuing hero)
A medium pot for poaching

That’s it! No single-use kitchen tools required—promise.

How to Make Avocado Toast with Poached Egg

Alright, let’s get cooking! I promise this is easier than it looks—just follow these steps (and my slightly obsessive tips) for the best avocado toast of your life.

Step 1: Toast the Bread

First things first—pop that whole-grain bread in the toaster until it’s golden and crisp. I like mine just shy of “crouton territory” so it can still hold up to the avocado. If you’re using a thicker slice like sourdough, give it an extra minute. The toast should make a satisfying tap-tap sound when you knock on it!

Step 2: Prepare the Avocado

While the bread toasts, halve your avocado and scoop the green goodness into a bowl. Now, here’s my trick: mash it with a fork but leave some chunks—you want texture, not baby food! Season generously with salt and pepper (I use about ¼ tsp salt per avocado). If I’m feeling fancy, I’ll add a squeeze of lemon to keep it bright green longer.

Step 3: Poach the Eggs

This is where people panic—don’t! Fill a medium pot with 3 inches of water, add the vinegar (it helps the egg whites stay together), and bring to a gentle simmer—tiny bubbles, not a rolling boil. Crack each egg into a small bowl first, then gently slide it into the water. Set a timer for 3 minutes for runny yolks (my fave) or 4 minutes for firmer ones. The whites should look like delicate clouds wrapping around the yolk.

Step 4: Assemble and Serve

Spread that glorious avocado mash on your toast. Use a slotted spoon to lift the eggs out, letting excess water drip off—blot the bottom lightly with a paper towel if needed. Place the egg on top, sprinkle with red pepper flakes if you like heat, and immediately dig in. That first yolk break? Pure magic.

Avocado Toast with Poached Egg - detail 1

Tips for Perfect Avocado Toast with Poached Egg

Listen, I’ve made this enough times to learn all the little tricks—here’s how to nail it every single time:

Egg freshness test: Drop your egg in a glass of water—if it sinks, it’s fresh (perfect for poaching!). If it floats? Better for scrambling.
Avocado insurance: Toss the pit into your avocado mash while prepping—it actually helps prevent browning while you poach the eggs!
Vinegar swap: No white vinegar? Lemon juice works almost as well in the poaching water.
Clock-watching: Set multiple timers if you’re like me—one for the toast, one for the eggs. Nothing worse than distracted cooking!

Oh, and always make extra—you will want seconds.

Ingredient Substitutions & Variations

Okay, let’s get creative! While I adore the classic combo, sometimes you gotta mix it up based on what’s in your fridge or just a mood. Here’s my no-stress guide to switching things up:

Bread: Sourdough’s my fancy-day pick, but rye or seeded bread adds great texture. Gluten-free? Use a sturdy gf loaf—just toast it extra crispy.
Eggs: No poaching patience? Fried eggs work (keep that yolk runny!), or for vegan days, smashed chickpeas with turmeric mimic the color and heartiness.
Spice: Swap red pepper flakes for everything bagel seasoning, smoked paprika, or even a drizzle of hot honey.
Extra jazz: Crumbled feta, microgreens, or quick-pickled onions take it next-level without effort.

The rule? If it makes you happy, it’s the right version!

Serving Suggestions

While this avocado toast is a meal all by itself, here’s how I love to jazz it up when I’m feeling extra:

Pile on smoked salmon and capers for a luxe weekend brunch
Serve with a simple arugula salad dressed in lemon—the peppery greens cut through the richness perfectly
Add crispy bacon or prosciutto when I’m craving something salty and indulgent

Honestly? A big cup of coffee and sunshine are the only mandatory sides in my book!

Storage & Reheating Instructions

Here’s the honest truth—this avocado toast is best eaten immediately (that crispy toast and oozy yolk wait for no one!). If you must store it, keep components separate: refrigerate leftover mashed avocado with plastic wrap pressed directly on the surface, and re-toast the bread fresh. But really? Just make it fresh—it’s too good not to!

Avocado Toast with Poached Egg FAQs

I get asked these questions ALL the time—here’s the real-deal answers from my countless avocado toast adventures:

Can I use fried eggs instead of poached?
Absolutely! Fried eggs work great—just keep that yolk runny for maximum drip effect. The poached egg is my fave for that elegant look, but honestly? Any egg with a gooey center wins.

How do I pick the perfect avocado?
Gently press near the stem—it should give slightly but not feel mushy. No stem? Peel back the tiny nub at the top; if it’s green underneath, you’re golden (literally!).

Why does my poached egg fall apart?
Two likely culprits: water’s boiling too hard (keep it at a gentle simmer!), or your eggs aren’t fresh enough. That vinegar trick helps, but fresh eggs hold together best.

Can I prep anything ahead?
Sort of! You can mash the avocado with lemon juice to prevent browning, but toast and eggs should always be fresh. This dish is about that crispy/creamy contrast!

Nutritional Information

Here’s the scoop on what you’re eating (because yes, delicious can also be nutritious!): One serving of this avocado toast with poached egg packs about 320 calories, 10g fiber, and 12g protein. Note: Nutrition varies based on your specific ingredients—these are just happy estimates!

Final Thoughts

There you have it—my foolproof way to make avocado toast that feels special every single time. Give it a try this weekend (or hey, right now!) and let me know how yours turns out. Tag me if you make it—I live for those yolk-drip photos!