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To create a delicious avocado toast with poached egg, you will need the following ingredients: - 2 ripe avocados - 4 slices of hearty whole-grain or crusty sourdough bread - 4 large eggs - 1 tablespoon white vinegar - 1 tablespoon fresh lemon juice - Salt and freshly ground black pepper to taste - A pinch of crushed red pepper flakes (optional for a kick) - Fresh herbs such as cilantro or parsley for a vibrant garnish - Extra virgin olive oil for drizzling Having the right tools makes cooking easier. Here’s what you need for this recipe: - A medium-sized saucepan for poaching eggs - A slotted spoon for removing poached eggs - A mixing bowl for the avocado spread - A fork for mashing the avocado - A toaster for your bread - A cutting board and knife for slicing avocados Choosing ripe avocados is key to great flavor. Here are some tips: - Look for avocados that feel slightly soft when you gently squeeze them. - The skin should be dark green or black, depending on the variety. - Avoid avocados with large dark spots or cracks. - If they are hard, leave them at room temperature for a few days to ripen. Using the right ingredients and tools helps you make the best avocado toast with poached egg. For the full recipe, check out the detailed steps provided in the recipe section. Start by toasting the bread. I like using whole-grain or sourdough. Toast the slices until they are golden brown and crisp. This step adds texture and flavor. Once toasted, set the slices aside on a plate. Make sure they stay warm for the next steps. Next, let's poach the eggs. Fill a medium saucepan with water and bring it to a gentle simmer. Add one tablespoon of white vinegar. This helps the eggs hold their shape while cooking. Crack each egg into a small dish first. Gently slide the eggs into the simmering water. Create a gentle whirlpool with a spoon to help them cook evenly. Poach for 3-4 minutes for a runny yolk. Adjust the time if you want a firmer egg. Use a slotted spoon to lift the eggs out of the water. Let the excess water drain off, then place them on a paper towel. Now it's time to make the avocado spread. Cut the ripe avocados in half and remove the pits. Scoop the flesh into a bowl. Add one tablespoon of fresh lemon juice. Season with salt and pepper to taste. Mash the mixture with a fork. I like it creamy but with some chunks for texture. Spread this mixture generously over each slice of toasted bread. Each bite should be packed with flavor. Now, place a poached egg on top of each avocado-covered slice. Drizzle a bit of extra virgin olive oil on top. If you want some heat, add crushed red pepper flakes. Finish with fresh herbs for a pop of color. You can find the full recipe [here](#). To make the perfect poached egg, keep the water at a gentle simmer. If the water boils too hard, the eggs can break apart. I add a tablespoon of white vinegar to help the eggs hold their shape. For a runny yolk, poach the eggs for 3 to 4 minutes. If you want a firmer yolk, extend the time by a minute. After cooking, use a slotted spoon to remove the eggs and place them on a paper towel. This helps drain any extra water. Choosing the right bread is key for great avocado toast. I prefer hearty whole-grain or crusty sourdough. These breads give a nice crunch and hold the toppings well. Toast the bread until it's golden brown. This adds a wonderful texture. For a fun twist, try adding a sprinkle of garlic powder on the bread before toasting for added flavor. Seasoning can elevate your toast. I always add salt and freshly ground black pepper to the mashed avocado. For a kick, try a pinch of crushed red pepper flakes. You can also mix in fresh herbs like cilantro or parsley for extra color and taste. A drizzle of extra virgin olive oil adds richness. These simple touches turn your avocado toast into a gourmet dish. For more ideas, check out the Full Recipe for other variations! {{image_4}} You can add many proteins to your avocado toast. Try crispy bacon for a savory crunch. Smoked salmon gives a nice, rich taste. Grilled chicken can also work well for a filling meal. For a twist, add some tofu for a plant-based option. Each protein brings a unique flavor that enhances your dish. Toppings can change your avocado toast game. Try sliced radishes for a crunchy bite. Cherry tomatoes add a juicy sweetness. A sprinkle of feta cheese gives a creamy touch. You can also use a drizzle of balsamic glaze for a tangy finish. Don’t forget fresh herbs like cilantro or basil for extra flavor! If you want a vegan version, skip the egg and cheese. Use a nut-based spread for creaminess. You can also add sliced cucumbers and sprouts for fresh crunch. Nutritional yeast gives a cheesy flavor without dairy. This way, you enjoy a tasty and plant-based meal. To keep your leftover avocado fresh, place it in an airtight container. Add a few drops of lemon juice to slow browning. Press plastic wrap directly onto the avocado surface. This helps limit air exposure. Store it in the fridge for up to two days. If it turns brown, just scoop off the top layer. The green part is still good! Storing toast can be tricky. If you have leftover toast, let it cool completely. Place it in a paper towel to absorb moisture. Then, keep it in a resealable bag. This helps prevent sogginess. Toast will last for one day at room temperature. For longer storage, freeze the slices. Just be sure to toast them again before eating. To reheat toasted bread, use your toaster or an oven. Toast the slices until they are warm and crispy. Avoid the microwave, as it makes bread chewy. For leftover avocado, mash a fresh avocado and mix it in. This adds creaminess and flavor back. Enjoy your avocado toast warm for the best taste! You can make avocado toast healthier by using whole-grain bread. Whole grains have more fiber, which is good for digestion. You can also reduce the amount of olive oil you drizzle on top. Instead of extra oil, try adding fresh veggies. Sliced tomatoes or radishes can add flavor and nutrients. Using less salt can also be a good idea. Experiment with herbs and spices for taste without extra sodium. Yes, you can prepare some parts ahead of time. You can mash the avocado and store it in the fridge. Just add lemon juice to keep it fresh and bright. You can also toast the bread in advance. Keep it in an airtight container to stay crispy. However, poached eggs are best when fresh. Make them right before serving for the best taste and texture. Avocado toast pairs well with many sides. A fresh salad adds color and crunch. You can choose greens like arugula or spinach. Smoothies are a great choice too. A fruit smoothie can add vitamins and energy. If you want protein, a side of yogurt works nicely. You can also serve it with sliced fruits like berries or bananas for a balanced meal. Avocado toast with a poached egg is simple yet satisfying. We covered ingredients, tools, and tips to select avocados. I shared easy, step-by-step instructions for perfecting your toast and eggs. Enhancing flavors with seasonings and trying varied toppings allows for creativity. Proper storage keeps your leftovers fresh. Make your avocado toast healthier and plan ahead for meals. With these tips, you’ll enjoy every bite. Now, get cooking and enjoy this tasty dish!

Avocado Toast with Poached Egg

Elevate your breakfast game with this delicious avocado toast with poached egg recipe! Discover how to create the perfect crispy bread topped with creamy avocado and a perfectly poached egg. With just a few simple ingredients and easy steps, you'll have a gourmet meal ready in no time. Don't miss out on this tasty treat that adds a burst of flavor to your mornings. Click through to explore the full recipe and start cooking today!
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Ingredients
  

2 ripe avocados

4 slices of hearty whole-grain or crusty sourdough bread

4 large eggs

1 tablespoon white vinegar

1 tablespoon fresh lemon juice

Salt and freshly ground black pepper to taste

A pinch of crushed red pepper flakes (optional for a kick)

Fresh herbs such as cilantro or parsley for a vibrant garnish

Extra virgin olive oil for drizzling

Instructions
 

Begin by toasting the slices of whole-grain or sourdough bread until they reach a delightful golden brown and crispy texture. Once done, set the toasted slices aside on a plate.

    While the bread crisps, prepare the poached eggs. In a medium-sized saucepan, fill it with water and bring it to a gentle simmer over medium heat. Once simmering, add the white vinegar, which will help the eggs hold their shape.

      Crack each egg into a small dish or ramekin to avoid any shell bits in your poaching water. Carefully slide each egg into the simmering water, one at a time, creating a gentle whirlpool to help them cook evenly. Poach for approximately 3-4 minutes for a perfectly runny yolk; adjust the cooking time if you prefer firmer yolks.

        Once cooked to your liking, use a slotted spoon to carefully lift the eggs out of the water, allowing excess water to drain off before placing them on a paper towel to absorb any moisture.

          Meanwhile, prepare the avocado topping. Cut the ripe avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Add the fresh lemon juice, season with salt and pepper, and mash the mixture with a fork until it’s creamy yet retains some chunkiness for texture.

            Generously spread the creamy avocado mixture over each slice of toasted bread, ensuring an even distribution for the best flavor with every bite.

              Gently place a poached egg atop each avocado-covered slice, allowing the yolk to shine as the centerpiece.

                For an elevated touch, drizzle a modest amount of extra virgin olive oil over the top of each toast. If you like a bit of heat, sprinkle some crushed red pepper flakes on top, followed by a scattering of fresh herbs for color and aroma.

                  Serve your avocado toast immediately while the bread is warm and each poached egg is still hot, ensuring the best possible dining experience.

                    Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4