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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 Time 10 mins
Cook Time 3 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 2


  • 3 quart saucepan
  • Medium mixing bowl


  • 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


  • 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.