Avocado Toast Poached Egg Recipe

Bread: The base of the toast, providing a crunchy contrast to the creamy toppings.

Avocado: A ripe avocado adds a creamy, rich texture and is packed with healthy fats.

Egg: Poached to perfection, the egg adds protein and a luscious yolk that enhances the dish.

Salt: A pinch of salt enhances the natural flavors of the avocado and egg.

Black pepper: Adds a touch of spice and depth to the overall flavor profile.

To achieve the perfect poached egg, ensure the water is at a gentle simmer, not a rolling boil. This helps the egg white to envelop the yolk smoothly. Adding a splash of vinegar to the water can also help the egg white coagulate more effectively, resulting in a neater appearance.

• slice of bread - Substitute with whole grain bread: Whole grain bread provides more fiber and nutrients compared to white bread, adding a nutty flavor and a healthier option.

• slice of bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread is a suitable alternative that maintains the texture and base for the toast.

• ripe avocado - Substitute with hummus: Hummus offers a creamy texture and rich flavor, providing a similar mouthfeel and healthy fats as avocado.

• ripe avocado - Substitute with mashed peas: Mashed peas can mimic the creamy texture of avocado and add a sweet, fresh flavor while being lower in fat.

• egg - Substitute with tofu scramble: Tofu scramble can replicate the protein content and texture of a poached egg, making it a great vegan alternative.

• egg - Substitute with chickpea flour pancake: A chickpea flour pancake can provide a similar protein boost and savory flavor, suitable for those avoiding eggs.

• salt - Substitute with soy sauce: Soy sauce can add a salty umami flavor, enhancing the taste profile while adding depth.

• salt - Substitute with seaweed flakes: Seaweed flakes offer a salty taste with additional minerals and a hint of oceanic flavor.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicy kick and warmth, providing a different but complementary heat to the dish.

• black pepper - Substitute with paprika: Paprika offers a milder heat with a sweet and smoky flavor, adding color and depth to the dish.

• Allow the poached egg to cool completely before storing. This prevents condensation, which can make the toast soggy.

• If you plan to store the avocado separately, drizzle it with a little lemon juice to prevent browning. Place it in an airtight container.

• For the toast, wrap it in a paper towel to absorb any moisture, then place it in a resealable plastic bag or airtight container.

• Store the poached egg in a separate container. You can keep it in the refrigerator for up to two days.

• When ready to enjoy, reheat the toast in a toaster oven or on a skillet to regain its crispiness.

• Warm the poached egg by placing it in a bowl of hot water for a couple of minutes, ensuring it doesn’t overcook.

• Assemble your avocado toast by spreading the avocado on the reheated toast, then gently place the warmed poached egg on top.

• Season with a fresh pinch of salt and black pepper before serving.

• Preheat your oven to 350°F (175°C). Place the avocado toast on a baking sheet and cover it loosely with aluminum foil to prevent the avocado from browning too much. Heat for about 5-7 minutes until the toast is warmed through. For the poached egg, bring a small pot of water to a simmer, then gently lower the egg in for about 30 seconds to 1 minute to warm it without overcooking.

• If you're in a hurry, use a microwave. Place the avocado toast on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for about 20-30 seconds. For the poached egg, place it in a bowl of hot water for a minute to gently reheat.

• For a stovetop method, heat a non-stick skillet over low heat. Place the avocado toast in the skillet and cover it with a lid. Let it warm for about 2-3 minutes. Meanwhile, reheat the poached egg by placing it in a bowl of hot water for a minute.

• If you have an air fryer, preheat it to 300°F (150°C). Place the avocado toast in the basket and heat for about 3-4 minutes. Reheat the poached egg separately by placing it in a bowl of hot water for a minute.

• Toaster: Used to toast the slice of bread to your desired level of crispiness.

• Bowl: Used to mash the avocado before spreading it on the toast.

• Saucepan: Used to bring water to a gentle simmer for poaching the egg.

• Small bowl: Used to crack the egg into before gently sliding it into the simmering water.

• Slotted spoon: Used to remove the poached egg from the water without excess liquid.

• Knife: Used to cut and mash the avocado.

• Fork: Used to mash the avocado in the bowl.

• Spoon: Used to spread the mashed avocado onto the toasted bread.

Pre-toast the bread: Toast multiple slices of bread in advance and store them in an airtight container. Quickly reheat in a toaster or oven when needed.

Batch mash avocados: Mash several avocados at once and store them in the fridge with a squeeze of lemon juice to prevent browning.

Pre-poach eggs: Poach multiple eggs and store them in cold water in the fridge. Reheat in hot water for a minute before serving.

Season in advance: Mix salt and black pepper in a small shaker for quick seasoning.