Avocado Toast with Egg and Tomato is a simple, wholesome breakfast that combines creamy avocado, perfectly poached eggs, and juicy cherry tomatoes on crispy sourdough toast. Whether you’re looking for a nutritious morning meal or a light brunch option, this delicious recipe delivers flavor, texture, and satisfying goodness in every bite.
Why You’ll Love This Recipe
- Quick and easy to prepare in under 20 minutes
- Packed with healthy fats, protein, and fiber
- Perfect for breakfast, brunch, or a light lunch
- Uses simple, fresh ingredients
- Family-friendly and customizable
- Beautiful presentation with vibrant colors and textures
Ingredients
- 2 slices sourdough bread
- 1 small avocado
- 1–2 cups water
- 2 eggs
- 6 cherry tomatoes
- 1 tablespoon white vinegar
- Pinch of salt
- Cracked black pepper
- Fresh chives, chopped
Instructions
- Toast the sourdough bread until golden and crisp.
- Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork and season with salt and cracked black pepper.
- Bring the water to a boil in a small saucepan, then reduce to a gentle simmer.
- Add the white vinegar to the water.
- Crack one egg into a small cup.
- Stir the water gently to create a whirlpool and carefully slide the egg into the center.
- Poach for 3–4 minutes until the egg white is set and the yolk remains soft.
- Repeat with the second egg.
- Spread the mashed avocado evenly over the toasted bread.
- Slice the cherry tomatoes in half and arrange them on top of the avocado.
- Carefully remove the poached eggs with a slotted spoon and place them on paper towels to drain briefly.
- Place one egg on each slice of toast.
- Finish the Avocado Toast with Egg and Tomato with freshly cracked pepper and chopped chives before serving.
Tips & Tricks
- Use ripe avocados for the creamiest texture.
- Add a squeeze of lemon juice to the avocado to enhance flavor and prevent browning.
- For extra protein, add smoked salmon or grilled chicken.
- Whole grain or sprouted bread works well as an alternative to sourdough.
- Keep the poaching water at a gentle simmer to achieve perfectly shaped eggs.
- Sprinkle red pepper flakes for a spicy kick.
Details
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 2 servings
- Category: Breakfast
- Method: Toasting and Poaching
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: Vegetarian, High Protein, Nutritious
Notes
- Replace cherry tomatoes with grape tomatoes or sliced heirloom tomatoes.
- Add feta cheese for extra creaminess and flavor.
- Serve alongside fresh fruit or a green salad for a complete meal.
- Fresh herbs such as parsley, dill, or basil can be used instead of chives.
Nutrition (Approximate Per Serving)
- Calories: 320
- Protein: 13g
- Carbohydrates: 24g
- Fat: 20g
- Fiber: 8g
- Sugar: 3g
FAQ
Can I make avocado toast ahead of time?
It’s best enjoyed fresh. However, you can prepare the mashed avocado a few hours ahead and store it in an airtight container.
How do I know when an avocado is ripe?
A ripe avocado should yield slightly when gently pressed but should not feel mushy.
Can I use fried eggs instead of poached eggs?
Yes. Fried, scrambled, or soft-boiled eggs work wonderfully with this recipe.
What bread works best for avocado toast?
Sourdough bread provides excellent texture and flavor, but whole wheat, rye, and sprouted grain breads are also great options.
Is Avocado Toast with Egg and Tomato healthy?
Yes. It contains healthy fats, protein, fiber, vitamins, and minerals that support a balanced diet.
Storage
Refrigerator
Store mashed avocado separately in an airtight container for up to 1 day. Cover the surface with plastic wrap to reduce browning.
Freezer
Freezing is not recommended for assembled avocado toast. Avocado texture changes after thawing.
Reheating
Toast fresh bread and prepare fresh toppings for the best texture and flavor. Reheat poached eggs briefly in warm water if needed.
Similar Recipes
Avocado Toast with Egg and Tomato
Ingredients
- 2 slices sourdough bread
- 1 small avocado
- 1 –2 cups water
- 2 eggs
- 6 cherry tomatoes
- 1 tablespoon white vinegar
- Pinch of salt
- Cracked black pepper
- Fresh chives chopped
Instructions
- Toast the sourdough bread until golden and crisp.
- Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
- Mash the avocado with a fork and season with salt and cracked black pepper.
- Bring the water to a boil in a small saucepan, then reduce to a gentle simmer.
- Add the white vinegar to the water.
- Crack one egg into a small cup.
- Stir the water gently to create a whirlpool and carefully slide the egg into the center.
- Poach for 3–4 minutes until the egg white is set and the yolk remains soft.
- Repeat with the second egg.
- Spread the mashed avocado evenly over the toasted bread.
- Slice the cherry tomatoes in half and arrange them on top of the avocado.
- Carefully remove the poached eggs with a slotted spoon and place them on paper towels to drain briefly.
- Place one egg on each slice of toast.
- Finish the Avocado Toast with Egg and Tomato with freshly cracked pepper and chopped chives before serving.
Notes
- Replace cherry tomatoes with grape tomatoes or sliced heirloom tomatoes.
- Add feta cheese for extra creaminess and flavor.
- Serve alongside fresh fruit or a green salad for a complete meal.
- Fresh herbs such as parsley, dill, or basil can be used instead of chives.
Conclusion
This Avocado Toast with Egg and Tomato recipe is a fresh, satisfying, and nutritious meal that’s perfect for busy mornings or relaxed weekend brunches. With creamy avocado, juicy tomatoes, and perfectly poached eggs, it offers a delicious balance of flavors and textures that anyone can make at home.