Avocado Toast with Egg And Tomato
This Avocado Toast with Egg and Tomato is a simple and satisfying breakfast or lunch that I love making in less than 30 minutes. I spread creamy mashed avocado over crispy sourdough, then top it with a perfectly poached egg and juicy cherry tomatoes. It’s a delicious and nutritious meal packed with protein and healthy fats.
Servings: 2 slices of toast
Calories: 419kcal
Ingredients
- 2 slices sourdough bread can also use sprouted wheat bread
- 1 avocado, small
- 1-2 cups water
- 2 eggs
- 6 cherry tomatoes
- 1 tbsp white vinegar
- pinch salt
- cracked pepper
- chives
Instructions
- Toast the sourdough bread in a toaster until golden.
- Cut the avocado in half, remove the pit and scoop out the flesh into a medium bowl.
- Season with salt and cracked pepper. Set aside.
- Bring water to the boil in a small pot. Reduce heat to a gentle simmer, add the vinegar.
- Crack 1 egg into a small cup. Using a spoon, swirl the water in the pot to form a whirlpool. Gently drop the egg into the center of the swirling water. Allow it to cook for 3-4 minutes without allowing the water to come to a boil.
- As the eggs are poaching, divide and spread the mashed avocado between the 2 slices of toast.
- Using a slotted spoon gently lift the egg from the water and place on a sheet of kitchen paper. Repeat with remaining egg.
- Slice the cherry tomatoes in half and arrange on top of the mashed avocado. Top with poached eggs.
- Serve topped with a sprinkling of fresh cracked pepper and a sprinkle of fresh chopped chives.
Notes
- My #1 Secret Tip when making my egg avocado tomato toast is to poach the eggs gently and carefully. A perfectly poached egg not only makes the dish look amazing but also adds a rich texture that takes it to the next level. Poaching might seem tricky at first, but with a few simple tips, you’ll get beautifully cooked eggs every time.
- Choose The Best Avocados: I always pick avocados that are firm with a little give when pressed. If they’re too hard, they won’t mash well, and if they’re too mushy, they can have an off taste and texture.
- Use Sturdy Bread: I like using thick-cut, crusty sourdough because it holds up under the toppings without getting soggy. Toasting the bread well ensures it stays crispy and adds a satisfying crunch.
- Don’t Forget To Season: A simple pinch of sea salt brings out the best in every ingredient. It takes the flavors from good to incredible with barely any effort.
- Toast In The Oven: If I’m making this avocado toast recipe for a larger crowd I like to toast bread in the oven. It’s super easy and lets me toast multiple slices at once without the risk of burning them.
- Pre-Poach The Eggs: If I want to prep ahead, I poach the eggs and transfer them to a bowl of ice water to stop the cooking. They stay fresh in the fridge for up to two days, and when I’m ready to serve, I reheat them in simmering water for 30 to 60 seconds.
Nutrition
Serving: 2slices of toast | Calories: 419kcal | Carbohydrates: 47g | Protein: 16g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 410mg | Potassium: 741mg | Fiber: 9g | Sugar: 4g