Creamy Avocado Toast with Perfect Poached Eggs
This wholesome poached egg and avocado toast combines creamy avocado, perfectly poached eggs, and crunchy whole grain bread for a quick, nourishing meal. It’s topped with fresh herbs and shaved Parmesan for an elegant touch and served with juicy heirloom tomatoes for brightness. Ready in under 15 minutes, it’s a delicious way to start your day or enjoy a light lunch.
Equipment
- 1 Medium Saucepan with Lid for poaching the eggs
- 2 Metal Mason Jar Rings (outer rings only) to shape the eggs during poaching
- 1 Slotted Spatula to gently lift poached eggs from the water
- 1 Toaster to toast the bread
- 1 Fork or Masher for mashing avocado
Ingredients
- 2 large eggs
- 2 slices whole grain bread
- ⅓ medium avocado mashed
- 2 tablespoons shaved Parmesan cheese
- Pinch of salt to taste
- Pinch of black pepper to taste
- 1 tablespoon fresh herbs such as parsley, basil, or thyme, chopped
- ½ cup heirloom tomatoes quartered, for serving
- Optional: 1 teaspoon vinegar for poaching water (helps egg whites hold shape)
Instructions
- Prepare the Poaching Water: Fill a medium saucepan with enough water to cover an egg. Bring the water to a gentle boil, then reduce the heat slightly. Drop two metal mason jar rings (outer rings only) into the bottom of the pan to act as molds for the eggs. Optional: Stir in a teaspoon of vinegar to help keep the egg whites intact.
- Poach the Eggs: Crack one egg into a small bowl for easier control. Turn off the heat under the saucepan and carefully pour the egg into the center of one ring. Repeat with the second egg. Cover the saucepan with a lid and let the eggs poach in the hot water for about 5 minutes for a softly set yolk, adjusting time based on desired firmness.
- Toast and Mash: While the eggs cook, toast the slices of whole grain bread to your preferred level of crispiness. Scoop the avocado into a small bowl and mash it lightly with a fork until creamy but slightly chunky.
- Assemble the Toast: Spread the mashed avocado evenly across the toasted bread slices. Carefully lift each egg out of the water using a slotted spatula. Remove the metal ring (you can do this gently while still on the spatula) and place one poached egg on each toast.
- Garnish and Serve: Sprinkle with shaved Parmesan, a pinch of salt, and freshly cracked pepper. Top with chopped herbs and serve immediately with a side of quartered heirloom tomatoes.
Notes
- Poaching Tip: Vinegar helps egg whites stay together, but you can skip it if preferred.
- Egg Texture: Adjust the poaching time for your preferred doneness—4 minutes for a runny yolk, 5+ for more set centers.
- Make it Lighter: For a lower-fat version, use egg whites and less avocado.
- Herb Swaps: Try dill or chives for a flavor twist.
- Serving Suggestion: Pair with a side salad or fresh fruit for a complete meal.
