Ever feel like avocado toast with poached eggs is one of those fancy café dishes you can’t replicate at home? Good news—it’s way easier than you think! By following a few simple steps, you can create this delicious, Instagram-worthy dish right in your own kitchen. The best part? You’ll only need a handful of ingredients, and you can customize it to your taste.
Let’s break down exactly how to make this classic brunch favorite, step by step, so you can enjoy a perfect plate of avocado toast with soft poached eggs whenever you want.
Step 1: Prep for Perfect Poached Eggs
First things first: poaching eggs might sound intimidating, but with a few tricks, you’ll have it down in no time.
Start by filling a pan halfway with water. Heat it until it reaches a rolling boil, and you’ll want to keep the lid on the pan to make it heat up faster. Pro tip: Poaching eggs is easier if they’re at room temperature. If you usually keep your eggs in the fridge, simply place them in a glass of warm water for a few minutes. This will take the chill off and make them poach better.
Once your water is boiling and your eggs are warmed up, you’re ready for the next step.
Step 2: Prep the Avocado (And Make It Taste Incredible)
While the water heats up, let’s tackle the avocado. Cut your avocado in half by slicing into the seed and twisting the halves apart. Scoop out the seed with a spoon, then carefully scrape all of that creamy, green goodness from the skin.
Once you’ve got the avocado flesh out, chop it roughly on a cutting board. You don’t need to be too precise here—just keep your fingers out of the way! After a quick chop, move the avocado into a bowl and grab a fork. Use the back of the fork to gently mash the avocado against the side of the bowl. You’re aiming for a chunky texture, not a smooth purée.
Now, plain avocado is great, but we’re going to take it up a notch. Add a couple of tablespoons of chopped fresh coriander (cilantro), a squeeze of lime juice, a tablespoon of olive oil, and season it with salt and pepper. If you don’t have lime, lemon juice works just as well, and yes, you can use the bottled stuff if that’s what you’ve got handy.
Give it a taste—you’ll notice the fresh, zesty flavors transform the avocado into something much more exciting.
Step 3: Toast the Bread
Next up is the toast. You can use any bread you like, but ciabatta is a great option because it holds up well under all the toppings. Slice the ciabatta in half, and toast it under the grill for 90 seconds to 2 minutes per side, or until it’s golden brown. Keep an eye on it—grills can burn bread quickly if left unattended.
If you’re in a hurry, popping it in the toaster works too. Just make sure it’s crispy enough to support the avocado and egg without getting soggy.
Step 4: Poach the Eggs (Here’s the Secret)
By now, your water should be at a boil. Turn the heat down slightly so there are just a few bubbles breaking the surface. You don’t want it boiling vigorously—this will make the eggs fall apart. Add a dash of vinegar or a pinch of salt to the water. This helps the egg whites cling together, so you get those picture-perfect poached eggs.
Crack your eggs into small containers to make them easier to drop into the water. When the water’s ready, gently slide both eggs in at the same time. The vinegar or salt will help the whites wrap around the yolk, forming that classic poached egg shape.
Cook the eggs for about 2 to 3 minutes, but keep an eye on them. What you’re aiming for is fully set egg whites with a runny yolk inside. Once the whites are firm but the yolk still has a little bounce, use a slotted spoon to lift them out of the water.
Drain the poached eggs on a piece of kitchen paper to remove any excess water. You don’t want watery toast!
Step 5: Build Your Avocado Toast
Now comes the fun part—putting it all together.
Start by spreading a generous amount of the mashed avocado onto your freshly toasted ciabatta. Be sure to spread it evenly so it covers the entire surface. This will create a perfect bed for the eggs.
Carefully place each poached egg on top of the avocado. If you’ve done it right, the eggs will have a wobbly center that’s just begging to be cut into. Sprinkle some freshly cracked black pepper over the top for an extra touch of flavor.
Step 6: Serve It Up (Before the Yolk Sets!)
You’ll want to serve your avocado toast right away, while the eggs are still hot and the yolk is perfectly runny. The combination of creamy avocado, crispy toast, and soft poached eggs is hard to beat.
If you’re feeling extra fancy, you can garnish the dish with a few more coriander leaves or even a drizzle of olive oil for added richness.
Why This Recipe Works
What makes this recipe a hit is its simplicity. It’s easy to make but feels like a special treat. The avocado is rich and buttery, while the lime and coriander add freshness and complexity. The poached eggs, with their perfectly runny yolk, bring that indulgent, café-style vibe.
Plus, it’s super versatile. You can scale it up for a weekend brunch with friends, or keep it simple for a solo breakfast. And the best part? You’re in control. Want more avocado? Add it. Prefer your eggs more well-done? Leave them in the water a bit longer.
A Restaurant-Worthy Dish You Can Make at Home
Here’s the thing: restaurants charge a premium for avocado toast with poached eggs, but now you can whip it up at home for a fraction of the cost. With just a few key tips—like using room temperature eggs, mashing your avocado just right, and controlling the water temperature for poaching—you’ve got everything you need to nail this recipe every time.
So, the next time you’re craving something special, skip the restaurant and make this avocado toast with poached eggs in your own kitchen. It’s a dish that’s easy enough for a weekday breakfast but impressive enough for weekend brunch.
Start with a slice of crusty sourdough, toasted until it’s golden and crisp on the outside but still soft enough to soak up flavors. Spread it generously with creamy, ripe avocado, mashed to perfection and seasoned with a pinch of sea salt and a squeeze of fresh lemon juice. This subtle acidity from the lemon brightens the avocado’s richness, creating the perfect base. Now, top it with a perfectly poached egg, with the white just set and a yolk that’s ready to ooze with the first forkful. The golden yolk spills over, adding a luxurious silkiness to each bite.
For the finishing touches, add a sprinkle of flaky sea salt for an extra crunch and a light sprinkle of cracked black pepper for a touch of warmth. A dash of red pepper flakes adds a mild kick, balanced by a sprinkle of fresh herbs like chives, cilantro, or parsley for a burst of color and freshness. This combination of textures and flavors—creamy avocado, runny yolk, crunchy toast—creates a perfectly balanced bite every time. Paired with a side of greens or cherry tomatoes, it’s a breakfast (or brunch!) that’s as satisfying as it is delicious.
Go ahead and give it a try!