This avocado egg toast is one of my favorite breakfast/brunch recipes. It features a flaky toasted croissant, creamy seasoned avocado, and a poached egg with perfectly runny yolk. Cherry tomatoes, cilantro, lime juice, and red pepper flakes seal the deal. You’ve got to try it!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- Bread or croissants. I prefer to use croissants for this recipe, especially pretzel croissants (on the right in the photo above) – which are a cross between a croissant and a pretzel – so good. But, a good slice of sourdough bread will also be great. You will need two medium/large slices of bread OR 2 small croissants (you will need to cut off a little bit of the top of the croissants) OR 1 large croissant that you will cut in half.
- Avocado – make sure to use soft avocado for this recipe or you won’t be able to smash it easily.
- Seasonings for avocado – coriander powder (or use chopped fresh cilantro), red pepper flakes, freshly squeezed lime juice, salt, and pepper.
- Eggs – we will make runny yolk poached eggs!
- Cherry or grape tomatoes – add a pop of color and fresh flavor to the toast.
- Cilantro – optional.
How to make it step-by-step
STEP 1: You will need two medium/large slices of bread or 1 large croissant cut in half for this recipe. If you have 2 small croissants and not a large one, cut off a little bit of the top of the croissants to make place for the toppings (see the photo above).
Toast your bread/croissants until golden brown.
STEP 2: Peel the avocado and mash it with a fork on your bread (if you’re using delicate bread type such as croissants, it’s better to mash avocado on a wooden board and then spread it on the bread).
Season well with salt and pepper, sprinkle each bread slice with coriander and red pepper flakes (to your taste). Drizzle with lime juice.
STEP 3: Make poached eggs (see detailed instructions below).
Top each bread slice with a poached egg. Season the egg with salt, pepper, and red pepper flakes. Cut tomatoes in half and place on the bread. You can also garnish your toast with cilantro leaves.
Enjoy!
How to poach an egg
STEP 1+2: Use cold eggs straight from the fridge. Crack an egg into a small sieve. Drain watery liquid from the egg then transfer the egg to a small ramekin/bowl.
STEP 3: Add at least 2 inches (5 cm) of water to a medium/small saucepan. Don’t salt the water. Bring water to a boil then reduce the heat to low, the water should barely simmer. Slide the egg gently into the water and set the timer for 4 minutes. If you want your eggs on the runnier side, cook them for 3 minutes.
STEP 4: Remove the egg from the water with a slotted spoon. Repeat with the second egg.
Storage
You can store poached eggs in a closed container in the fridge for up to 2 days. Reheat by adding to simmering water for 30 seconds.
I don’t recommend storing mashed avocado – it will brown.
Recipe variations
- Instead of poached eggs, you can top your avocado toast with scrambled eggs, sliced boiled eggs, or sunny-side-up eggs!
- A piece of smoked salmon would also be a lovely addition to this recipe.
- You could also sprinkle your toast with everything bagel seasoning.
- For some extra heat, you could drizzle your toast with sriracha or spread some harissa paste on the bread.
You may also like
- Avocado Egg Salad
- Scrambled Eggs Avocado Toast with harissa paste
- Avocado Deviled Eggs
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Avocado Egg Toast
Ingredients
- 2 slices bread or 1 large croissant or 2 small croissants
- 1 avocado
- 1/4 teaspoon coriander
- 1/2 teaspoon lime juice
- red pepper flakes to taste
- 2 eggs cold
- 2 cherry tomatoes
- salt and pepper to taste
- cilantro leaves optional
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Instructions
- You will need two medium/large slices of bread or 1 large croissant cut in half for this recipe. If you have 2 small croissants and not a large one, cut off a little bit of the top of the croissants to make place for the toppings.
- Toast your bread/croissants until golden brown.
- Peel avocado and mash it with a fork on your bread (if you’re using delicate bread type such as croissants, it’s better to mash avocado on a wooden board and then spread it on the bread).
- Season well with salt and pepper, sprinkle each bread slice with coriander and red pepper flakes (to your taste). Drizzle with lime juice.
- Make poached eggs. Use cold eggs straight from the fridge. Crack an egg into a small sieve. Drain watery liquid from the egg then transfer the egg to a small ramekin/bowl. Add at least 2 inches (5 cm) of water to a medium/small saucepan. Don’t salt the water. Bring water to a boil then reduce the heat to low, the water should barely simmer. Slide the egg gently into the water and set the timer for 4 minutes. Remove the egg from the water with a slotted spoon. If you want your eggs on the runnier side, cook them for 3 minutes. Repeat with the second egg.
- Top each bread slice with a poached egg. Season the egg with salt, pepper, and red pepper flakes. Cut tomatoes in half and place on the bread. You can also garnish your toast with cilantro leaves.
- Enjoy!
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