This makes a very simple, quick breakfast or brunch dish. 

Poached Eggs on Avocado Toast

A delicious and simple way to wake up in the morning. A gooey poached egg on top of creamy avocado and spicy arugula
Prep Time10 mins
Cook Time3 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Servings: 2

Equipment

  • 3 quart saucepan
  • Medium mixing bowl

Ingredients

  • 4 extra large eggs
  • 2 ripe avocados
  • 1 tomato
  • 1 pinch of chipotle powder
  • 1 tbsp lime juice
  • Salt and pepper to taste
  • 1/2 tsp citric acid or 2 tbsp white vinegar
  • 1 1/2 tbsp butter
  • 1/4 tsp garlic powder or one minced clove of garlic
  • 4 slices bread
  • Coriander leaves
  • Mexican hot sauce

Instructions

  • Fill saucepan with water and add citric acid or vinegar. Turn on high and bring to a boil.
  • While waiting for water to boil, seed and chop the avocados and tomatos. Place in a mixing bowl and toss together with lime juice, chipotle powder, salt and pepper.
  • Toast first two slices of bread.
  • Combine butter and garlic and use to spread on toast. Keep warm and make the second serving of toast.
  • Turn boiling water down to a simmer and stir in a circular manner to create a vortex. Crack eggs into the water and poach for 2 1/2 to 3 minutes, or until whites have set.
  • While eggs are poaching, assemble the toasts by laying the arugula down first, then spoonfuls of the avocado mixture.
  • When the eggs are done, top the toasts with one egg per toast. Add a splash of Mexican hot sauce and some cilantro leaves. Serve immediately.

Summary
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Recipe Name
Poached Egg on Avocado Toast
Author Name
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Average Rating
4.51star1star1star1star1star Based on 2 Review(s)

Written by

Lori Franko

I've been a knitter for my entire life and I have taught and designed patterns for a pretty good part of that life. I love creating and sharing my passion for knitting. You won't hear about anything else from me. I really hope that what you read here helps improve your enjoyment of this amazing craft!