Home / Recipes / Sunrise Avocado Toast with Poached Egg
Sunrise Avocado Toast with Poached Egg
The difference between forgettable avocado toast and a genuinely good one comes down to seasoning the avocado itself before it goes on the bread, not after. A runny poached egg on top does the rest of the work.
Method
Toast the bread
Toast the sourdough until deeply golden and sturdy enough to hold toppings.
Mash the avocado
Mash the avocado with the lemon juice and a generous pinch of salt and pepper directly in its skin, then spread over the toast.
Poach the eggs
Bring a pot of water to a gentle simmer, add the vinegar, and swirl the water. Crack each egg into a small cup and slide it in. Poach for 3 minutes for a runny yolk.
Assemble
Lift the eggs out with a slotted spoon, blot briefly on a towel, and set one on each toast.
Finish and serve
Drizzle with olive oil, scatter chili flakes and flaky salt over the top, and serve right away.
Kitchen notes
Swirling the water before adding the egg helps the white wrap around the yolk instead of spreading out — no special tools needed.
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