Avocado Egg Toast

Thick slices of toasted sourdough piled with lemony smashed avocado and topped with a soft poached egg. It's a five-minute-feeling breakfast that's actually loaded with fiber, healthy fats, and protein.

By YumYum Editorial · Healthy & Wellness

Prep: 10 min · Cook: 8 min · Total: 18 min · Serves 2

Ingredients

• 2 slices sourdough bread, 3/4-inch thick
• 1 large ripe avocado
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon fine sea salt, plus more to taste
• 1/8 teaspoon black pepper
• 2 large eggs
• 1 teaspoon white vinegar (for poaching)
• 1/2 teaspoon red pepper flakes
• 1 teaspoon everything bagel seasoning
• 1 tablespoon extra-virgin olive oil, for drizzling
• to taste Microgreens or sliced scallion, for garnish

Instructions

1. Bring 2 inches of water to a gentle simmer in a small saucepan and stir in the white vinegar.
2. Toast the sourdough slices until golden and crisp.
3. In a bowl, mash the avocado with lemon juice, salt, and pepper until mostly smooth with some texture remaining.
4. Crack each egg into a small cup, swirl the simmering water to create a gentle whirlpool, and slide the egg in; poach for 3 minutes for a runny yolk, then lift out with a slotted spoon onto a paper towel.
5. Spread the mashed avocado generously over the toast.
6. Top each slice with a poached egg, then season with red pepper flakes and everything bagel seasoning.
7. Drizzle with olive oil, garnish with microgreens, and serve immediately while the toast is warm.