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Poached Egg And Avocado Toast

4.38 from 8 votes

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This easy poached egg and avocado toast takes less than 10 minutes from start to finish! A healthy whole food breakfast to start your day right!

poached-egg-and-avocado-toast

Simple is the best sometimes. Make that most of the times.

There is something about simple that is so elegant and fabulous….and in the case of this dish…delicious too.

poached-egg-and-toast

Once you have perfect poached eggs the absolute most logical thing is to cover a piece of toast with smashed avocado and greens and sit down to a steaming cup of coffee. Heaven.

Where is my book? And can someone bring me a cocktail after this? I’m ready for an easy Saturday morning with nothing to do and no one to see. This breakfast, a leisurely walk with the family and maybe a nap and a bubble bath. Sign me up.

poached-egg-toast

My children have been gobbling up poached egg and avocado toast since they were little guys. Turns out it’s incredible amounts of fun to smear runny yolk everywhere like finger paint.

We go through breakfast cycles in this house where we eat this everyday for a week….and sometimes for lunch too. Because sometimes you just need beautiful simple food that feeds your tummy and your soul.

And sometimes it’s the only thing the kids will eat willingly. Or there is nothing else in the cupboards because I’ve recipe tested all week and don’t want to go grocery shopping again. There’s that too.

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It’s just impressive enough that it feels like you made a special breakfast but it’s seriously so simple you can whip it up in under 10 minutes! It really is the ultimate “no recipe” recipe once you learn to poach eggs.

Don’t know how to poach eggs? Gotcha covered.

I used to HATE poaching eggs. In culinary school we poached hundreds of eggs trying to perfect the art and I gotta tell you…I kind of sucked at it.

I decided to give it a go a few years back and after some serious experimentation I settled into an easy simple routine that turns out beautiful eggs every single time.

I’ve included directions below but I’ll be back tomorrow to share all my tips in the launch of our brand new YouTube channel so be sure to come back and check it out!

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Poached Egg And Avocado Toast

Simple and easy poached egg and avocado toast. Classic breakfast comfort food that is easy enough for weekdays and fancy enough for the weekend.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Print Pin Recipe

Ingredients

  • 2 very fresh eggs
  • 2 tablespoons vinegar, any kind works
  • 2 pieces bread
  • 1 avocado
  • a handful of greens spinach/chard/arugula etc
  • salt and pepper
  • a drizzle of balsamic reduction

Instructions

  • Bring a medium non-stick saucepan full of water (about 2 1/2-3 inches deep) and 2 tablespoons of vinegar to a full boil under a lid.
  • Break eggs carefully into individual ramekins.
  • Remove from heat and immediately add eggs gently. To add the eggs, tip the corner of the ramekin into the hot water and allow the water to pool into the ramekin. Jiggle the cup slightly to let the hot water get around the egg. This will start to set the egg, then pour out into the pan. Replace lid.
  • Set timer for 3-4 minutes for runny eggs, 4-5 minutes for medium. Do not lift lid!
  • While they are poaching, toast the bread.
  • Smash avocado and season to taste with salt and pepper.
  • Using a slotted spoon remove poached eggs to a paper towel to drain momentarily. If they are a little underdone to your liking leave in water for another minute or two.
    (Your locations altitude can affect this timing a bit as the water boils at a lower temperature the higher your elevation. The higher your elevation the cooler your water is and thus the longer it will take for them to be finished cooking.)
  • Top toast with avocado, a handful of greens, poached egg and a pinch more of salt and pepper. Add a drizzle of balsamic reduction if desired.

Nutrition

Serving: 1g | Calories: 231kcal | Carbohydrates: 10g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 81mg | Potassium: 592mg | Fiber: 7g | Sugar: 1g | Vitamin A: 1088IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 2mg

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About Dani Meyer

Hi, I’m Dani! I’m most importantly mama to 3 wild little dudes. I spend my days cooking, photographing and exploring the Pacific Northwest. I'm a full time food blogger and online business coach.

I’m the author of Stress Free Camping, a 120+ page guide on making epic food in the woods. I’m also the founder of Food Blogger Entrepreneurs, the leading online academy and private community for food bloggers. → More About Dani

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14 thoughts on “Poached Egg And Avocado Toast”

    • Hi Pat! You do NOT need to swirl the water in the pan with this method, just dip in a bit of hot water into the ramekin and swirl a tiny bit to get the water to surround the egg gently. The swirling pan often rips the egg apart I find and makes for a less consistent white experience for me. Using the ramekin gives you the ability to keep it together better while letting it firm up just a bit before adding to the water in the pot. Hope that helps!

      Dani

      Reply
  1. don’t understand, you say to use a pan FULL of water and get it boiling and then do the ramekin thing and tip it over and empty “extra” water out into pan, but you are not clear on size of pan and how deep water should be, if they are set into water, they sure won’t float so how deep should water be.

    Reply
    • Hi Nancy,

      I updated the recipe to clarify a bit more. My medium saucepan is about 3 1/2 inches deep and I use about 2 1/2-3 inches of water in it. I also reworded the ramekin section hopefully to give a bit more clarity. You are just allowing the water to pool into the cup to set the egg a bit, you aren’t adding any additional water to the pan.

      Hope that helps and feel free to send over other questions if you need more help or I’m not clear in any recipe 🙂

      Dani

      Reply

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